Potato Corn Salad Recipes

POTATO, TOMATO, CORN AND BASIL SALAD

Steps:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

CORN & POTATO SALAD

Steps:

• Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.
• Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
• Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.
• Add basil and cilantro to the salad; season with salt and pepper.

POTATO-CORN SALAD

Steps:

• Gently mix all ingredients.

POTATO SALAD WITH CHILIES AND CORN

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
• Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
• Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

WARM RED POTATO AND CORN SALAD

Steps:

• In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
• Bring to boiling; reduce heat.
• Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender.
• Drain well; set aside.
• Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.
• Drain bacon on paper towels.; set aside.
• Add onion to the drippings in skillet.
• Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat.
• Simmer, uncovered, for 5 minutes.
• Stir in parsley and gently stir in potatoes and bacon.
• Cook, stirring gently, for 1 to 2 minutes more or until heated through.
• MAKE AHEAD:
• Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.

POTATO, TOMATO, CORN AND BASIL SALAD

Steps:

• Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
• Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
• Cook the corn in the same boiling water for about 5 minutes.
• Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
• Add corn to the bowl of ice water, until cooled. Drain.
• Cut the kernels off of each ear of corn and add to the salad bowl.
• Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
• Add olive oil and lemon juice and toss gently to combine.
• Season with salt and pepper.
• Serve immediately or you can let the flavors meld.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
• Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.