This version of potato salad is from ‘Hip Kosher’, I made a few small changes to use some ingredients from my pantry. The dijon mustard vinaigrette smells great when you pour it over the warm potatoes. My husband Scott loves corn so I am always trying recipes with corn. This salad would also be great with grilled corn.
6 medium size red bliss potatoes
4 ears of corn, cooked and kernels scraped from the cob
1 large chopped shallot
1 medium garlic clove, minced
1 cup loosely packed basil leaves, chopped in small pieces
1/4 cup extra virgin olive oil
2 tablespoon champagne wine vinegar
1 teaspoon Dijon mustard
Sea salt and freshly ground pepper, to taste
1. Cook the potatoes in salted water for about 20 minutes or until you can pierce with a fork. Drain the potatoes and cool on the counter while you make the rest of the salad.
2. In a large bowl mix together the corn kernels, shallot, garlic and basil.
3. Whisk together the olive oil, vinegar, mustard, sea salt and black pepper in a small bowl and set aside.
4. Slice the warm potatoes, most of the peels will slip off, don’t worry about the remaining ones. Layer the potatoes over the corn mixture and coat with the vinaigrette. Carefully stir the corn mixture and warm potatoes together, try to keep the potato slices from breaking. Season to taste with sea salt and black pepper. Makes 6 servings.