I made this salad for a Fourth of July cookout with friends and it was a smashing success! I used produce from my local farmer’s market, which I think made it extra special. This is perfect for a summer picnic in the park with friends; just make sure not to leave it out in the sun too long.
(Original recipe from Everyday with Rachael Ray, June/July 2009. Find it here.)
Grilled Corn-and-Red Potato Salad
Servings: 8 • Prep: 15 min. • Cook: 20 min.
Ingredients:
- 1/2 cup plus 1 Tbsp. extra-virgin olive oil
- 6 Tbsp. red wine vinegar
- 1 1/2 tsp. Dijon mustard
- Salt and pepper
- 3/4 cup finely chopped red onion
- 2 jalapeno chiles, seeded and finely chopped
- 10 red potatoes (about 3 pounds)
- 4 ears corn, unhusked
Preparation:
In a medium bowl, whisk together oil, vinegar, mustard and 3/4 tsp. each salt and pepper. Whisk in the onion and chiles.
In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes. Drain, let cool, peel, then cut into bite-sized pieces. Add to the vinaigrette.
Meanwhile, preheat the broiler. Broil the corn in the husks, turning, until charred on all sides. Let cool, then discard the husks and silk. Slice the kernels off the cobs. Add the kernels to the potatoes and vinaigrette; toss to combine.
-Bethy
[Image via www.rachaelraymag.com]
