A lighter version of the classic summer salad, this recipe does not use mayonnaise but feel free to add some for a creamy dressing. The corn can be grilled instead, adding a smoky flavor to the salad. This salad would be great made ahead and left in the fridge for the flavors to combine. Serve this light potato salad with mixed greens, grilled salmon, or any grilled meats.
2 ears of corn, about 1 ½ cup kernels
1 ½ pounds gently scrubbed new potatoes, medium diced
1 red bell pepper, cored and julienned
¼ cup olive oil
4 to 6 green onions, thinly sliced
2-3 garlic cloves, minced
2 tablespoons vinegar (red wine, white wine, tarragon, or apple cider)
Salt and black pepper
½ bunch flat leaf parsley, whole leaves removed from stems
If not grilling the corn whole, remove kernels from cob and set aside. In a large pot cover cubed potatoes with cold salted water and bring to a boil. Gently boil until tender, about 7 to 10 minutes. When done to your liking, add the raw corn kernels and cook for 1 minute. Drain well and set aside in a large mixing bowl.
Briefly sauté the red peppers in heated olive oil for a minute or so, add the green onion and garlic, and continue cooking for another minute or two. Combine the cooked ingredients with the potatoes and corn, tossing well. Season with vinegar, salt, and pepper and toss well. Taste and adjust oil, vinegar, salt, or pepper.