Potato, Tomato, Corn and Basil Salad

 

 We sure are enjoying the potatoes from our garden. We've harvested all the early's now and are working on salad potatoes. 

 Does anything on earth taste as good as a sweet new potato that you have grown yourself???

   

 I think not!! Most things you grow yourself taste infinitely better, at least that's my opinion! The other night I made Potatoes Lyonnaise with them, and they were soooo delicious. 

 All buttery and oniony and moreishly scrummy. I had the leftovers for lunch the next day. (Yes, all by myself too . . . tis the cook's prerogative you know!)

 

Other days we have them steamed and then rolled in melted butter and herbs.

 

Most days though, I like to have them in a salad . . . there is no end to the variety of salads you can make with new potatoes . . .

   

 They go so well with most things. Today I dug an oldie out of my files and made a tasty Potato, Tomato, Corn and Basil salad. It went down very well with a simple grilled steak.

 

Fresh flavours, pretty colours, and oh so delicious!

   

  

Potato, Tomato, Corn and Basil Salad

Yield: 6

Author: Marie Rayner

Cook time: 35 MinTotal time: 35 Min

The delicious blend of flavours in this salad is outstanding, The tartness of the lemon dressing along with the peppery sweetness of the basil are so appealing to the taste buds and the colours are a veritable feast for the eyes!

Ingredients

• 1 pound of red or white salad potatoes, cleaned
• 2 cups of corn kernels, fresh, frozen or tinned (fresh is better)
• 2 cups cherry tomatoes, halved
• 1 small red onion, peeled and thinlysliced
• 1 bunch of fresh basil, rinsed and dried
• 1/4 cup extra virgin olive oil
• the juice of two lemons
• 1 tsp sea salt
• freshly grated black pepper to taste

Instructions

1. Bring a large pot of salted water to the boil and add the potatoes. Cook them until they are just fork tender, about 15 minutes.
2. Remove them from the water with a slotted spoon and drain them well.
3. Add the corn (if you are using fresh) and cook it for 5 minutes, in the same water. Drain that well also, when done.
4. Cut the potatoes into halves or quarters if large and place them into a large salad bowl. Add the corn, tomatoes, and onion. Toss gently to combine.
5. Tear the basil leaves or julienne them, and add them to the mix, along with the olive oil and lemon juice, again tossing gently to combine.
6. Season with the salt and pepper and serve.

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