Corn and Purple Potato Salad

Posted on September 5, 2012 by the farm crew
Corn and Purple Potato Salad
Recipe type: Salad
Serves: 8-10

  • 3 cups corn kernels, cooked
  • 2 lb. small purple potatoes
  • Kosher salt
  • 1 medium red onion
  • 3 Tbsp. apple cider vinegar
  • Black pepper
  • ¼ cup extra-virgin olive oil
  • ½ cup finely chopped fresh basil
  • ½ cup finely chopped cilantro

  1. Place potatoes in a large pot. Add water and 1 Tbsp. salt to cover by 2 inches; bring to boiling. Boil potatoes 15 to 20 minutes until very tender.
  2. While the potatoes cook, finely chop onion. In a large bowl combine onion with the vinegar, 1 tsp. salt, and ½ tsp. pepper. Add corn to the onion in the bowl.
  3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place them on a board and press with hands to break up. Add them to the bowl with the onion and corn. Add the oil and gently stir to combine. Let the potato salad come to room temperature, then add the herbs and season with salt and pepper to taste. If desired, cover and chill up to 24 hours. Let stand at room temperature at least 1 hour. If needed, toss with additional olive oil and vinegar before serving.