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Summer Corn & Potato Salad Recipe
|Small new potatoes||3 Pound, scrubbed and halved|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Fresh corn kernels||1 1⁄2 Cup (24 tbs)|
|Chopped basil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Plum tomatoes||3 , quartered|
|Cherry tomatoes||8 , halved|
Serving size: Complete recipe
Calories 2714 Calories from Fat 1331
% Daily Value*
Total Fat 150 g230.7%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3000.3 mg125%
Total Carbohydrates 280 g93.3%
Dietary Fiber 60.6 g242.5%
Sugars 6.1 g
Protein 40 g80.6%
Vitamin A 61.9% Vitamin C 203%
Calcium 25.8% Iron 31.3%
*Based on a 2000 Calorie diet
Cook over medium heat for 15 minutes, or until tender.
Put the hot potatoes into a large bowl; sprinkle with the wine.
In a large skillet, place the corn over medium-high heat.
Cook for 3 to 4 minutes, stirring, until the corn begins to make popping sounds.
Transfer to the bowl with the potatoes.
Add the chopped basil, parsley, scallions, and capers.
In a small bowl, whisk together the vinegar, mustard, and lemon juice.
Slowly whisk in the oil until thickened.
Pour the vinaigrette over the potato mixture, season with salt and pepper, and toss to coat.
Gently stir in the tomatoes.
Serve the day it is made.