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Potato Salad with Corn and Cherry Tomatoes





Yields
Serves 6 to 8



Total Time
40 mins

It's not easy to find small potatoes that are uniform in size (and therefore cook at the same rate), so lift them out of the water in batches as they become tender. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada's Okanagan Valley, in British Columbia. They serve it as part of their open-air feasts at God's Mountain Estate, a vineyard and B&B near Penticton.

 3/4 pound purple potatoes
 3/4 pound fingerling potatoes
 1/2 cup plus 2 tbsp. extra-virgin olive oil
 3 tablespoons sherry vinegar
 1 teaspoon kosher salt, divided
 1/2 teaspoon pepper, divided
 2 medium onions, cut into 1/2-in. dice
 3 garlic cloves, finely chopped
 3 large ears yellow corn, kernels cut off
 1 pt. multicolored cherry tomatoes, halved
 1 1/2 teaspoons finely chopped fresh marjoram leaves
Step 1
1

Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).

Step 2
2

Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

Step 3
3

Sauté onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.

Step 4
4

Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.

Step 5
5

Add cooled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories265
% Daily Value *
Total Fat 19g25%

Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 328mg15%
Total Carbohydrate 25g10%

Dietary Fiber 3.2g12%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.