http://leitesculinaria.com/11583/recipes-potato-salad-corn-cherry-tomatoe-basil-dressing.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 13:24:33 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/11583/recipes-potato-salad-corn-cherry-tomatoe-basil-dressing.html#comment-16797 Testers' Choice Wed, 11 Aug 2010 22:50:31 +0000 http://leitesculinaria.com/wordpress/?p=11583#comment-16797 [Joan Osborne] Due to some hot weather lately, I've been craving salads, and this one caught my eye. The corn goes so well with the cherry tomatoes and new potatoes. I used some of my own basil, and it made a wonderful dressing with the other ingredients. I liked the salad even better for lunch the next day, chilled. The veggies seemed to absorb more of the dressing and it gave a nice flavor punch. [Joan Osborne] Due to some hot weather lately, I’ve been craving salads, and this one caught my eye. The corn goes so well with the cherry tomatoes and new potatoes. I used some of my own basil, and it made a wonderful dressing with the other ingredients. I liked the salad even better for lunch the next day, chilled. The veggies seemed to absorb more of the dressing and it gave a nice flavor punch.

]]> http://leitesculinaria.com/11583/recipes-potato-salad-corn-cherry-tomatoe-basil-dressing.html#comment-16366 Testers' Choice Fri, 23 Jul 2010 21:58:37 +0000 http://leitesculinaria.com/wordpress/?p=11583#comment-16366 [Alexander Cowan] Vibrant, flavorful, and simple. Boil a few potatoes, shave a few ears of sweet corn, and pulse the rest in the food processor. Seriously, that's all there is to it. Each bite was an explosion of basil flavor brightened by a splash of vinegar. My only suggestion, and this is simply my taste, is to use a heavy hand when salting. Since you don’t salt the boiling water for the potatoes, just add a heavy pinch when mixing everything together. This extra salt definitely brings out more of the sweetness of the basil, the tomatoes, and the corn. This recipe makes a whole lot of salad, perfect for a party or a side dish on warm summer nights. It tastes great even when cold! This dish captures the summer’s bounty in each bite. [Alexander Cowan] Vibrant, flavorful, and simple. Boil a few potatoes, shave a few ears of sweet corn, and pulse the rest in the food processor. Seriously, that’s all there is to it. Each bite was an explosion of basil flavor brightened by a splash of vinegar. My only suggestion, and this is simply my taste, is to use a heavy hand when salting. Since you don’t salt the boiling water for the potatoes, just add a heavy pinch when mixing everything together. This extra salt definitely brings out more of the sweetness of the basil, the tomatoes, and the corn. This recipe makes a whole lot of salad, perfect for a party or a side dish on warm summer nights. It tastes great even when cold! This dish captures the summer’s bounty in each bite.

]]> http://leitesculinaria.com/11583/recipes-potato-salad-corn-cherry-tomatoe-basil-dressing.html#comment-15453 Testers' Choice Tue, 15 Jun 2010 00:56:31 +0000 http://leitesculinaria.com/wordpress/?p=11583#comment-15453 [Karla Cyr] Consider welcoming this potato salad to your table this summer. It's colorful, easy-to-make, and calls for ingredients that are readily available. This salad combination proves the versatility and simplicity of potatoes, sweet corn, and tart tomatoes is not to be missed. Each ingredient works harmoniously with the pungently sweet dressing, which moistens them perfectly, heightens their flavors, and cuts the acidity in the tomatoes. The potatoes and corn cooked through in the time stated in the recipe—with potatoes holding their shape for easy quartering and mixing. Next time, I intend to cook the potatoes and corn in salted water so they can absorb some and, thus, improve their flavor. I also hope to use fresh corn, although you can easily substitute it with canned or frozen corn, like I did. Traditionally, this salad is best served warm or at room temperature. I preferred the salad chilled, especially after it had set overnight in the refrigerator. If you're looking for a new spin on potato salad, mix it up and enjoy. [Karla Cyr] Consider welcoming this potato salad to your table this summer. It’s colorful, easy-to-make, and calls for ingredients that are readily available. This salad combination proves the versatility and simplicity of potatoes, sweet corn, and tart tomatoes is not to be missed. Each ingredient works harmoniously with the pungently sweet dressing, which moistens them perfectly, heightens their flavors, and cuts the acidity in the tomatoes. The potatoes and corn cooked through in the time stated in the recipe—with potatoes holding their shape for easy quartering and mixing. Next time, I intend to cook the potatoes and corn in salted water so they can absorb some and, thus, improve their flavor. I also hope to use fresh corn, although you can easily substitute it with canned or frozen corn, like I did. Traditionally, this salad is best served warm or at room temperature. I preferred the salad chilled, especially after it had set overnight in the refrigerator. If you’re looking for a new spin on potato salad, mix it up and enjoy.

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