Potato, Corn, and Tomato Salad with Herbs

Serves 6-8

Here’s a twist on potato salad born in a beach house, where kitchen tools and groceries were limited to the bare basics. Rather than the usual mayonnaise-y dressing, this one is supplemented with colorful summery offerings and tossed in a super-simple vinaigrette. The only seasonings are salt, pepper, a garlic clove, and a handful of fresh herbs — in this case, cilantro, because that was all that was available. This recipe is highly open to modification as needed. Fresh, light, and energizing, it  pairs perfectly with a burger, grilled fish, or your protein of choice — on vacation or back at home, all summer long.

 Ingredients

1 pound small or baby red potatoes, scrubbed

4-5 medium ears corn, shucked

1 pint cherry or grape tomatoes, halved

1 bunch scallions, trimmed and thinly sliced

½ cup coarsely chopped cilantro leaves (or basil or parsley)

¼ cup olive oil

2 tablespoons white wine vinegar

1 clove garlic, minced (optional)

Kosher salt and freshly ground black pepper to taste

Process

1.  Place the potatoes in a large pot, cover with salted water, and bring to a boil over high heat. Cook for 15 minutes, or until tender when pricked with a fork, but not mushy.

2.  Remove the potatoes to a paper towel-lined to a bowl of ice water to stop the cooking.

3.  Add the corn to the same pot and continue boiling for 5-7 minutes, until tender but not soft.

4.  Remove the potatoes to a dish cloth or paper towel-lined plate to drain; add the cooked corn to the ice water.

5.  Cut the potatoes in half or in quarters depending on size, and place in a large bowl. When the corn has cooled, slice off the kernels with a sharp knife. Add the kernels to the bowl.

6.  Add the halved tomatoes, scallions, and cilantro. In a small bowl, whisk together the olive oil, vinegar, garlic (if using), 1 teaspoon salt and several grindings of black pepper. Pour over the vegetables, toss gently, and adjust seasonings to taste.