Ronnie's Notes
Recipes for potato salad could fill an entire book. Cooked potatoes are mild enough to partner with many flavors so you can dress the salad with mayonnaise or white wine or vinaigrette, add whatever vegetables you like, and season with salt and pepper only or with almost any herb or spice. This version includes corn kernels. You can use thawed, frozen kernels without cooking them (simply let them defrost) or leftover cooked kernels scraped from the cob with a large, sharp knife. If you have leftover grilled corn, even better—it will add a slightly smoky taste to the salad.
Instructions
Cook the potatoes in lightly salted water for or until they are fork tender.
Drain the potatoes and peel them, if desired.
Cut them into bite-size pieces and place in a bowl.
Add the corn kernels, onion, garlic, and basil.
Mix the olive oil, vinegar, and mustard and pour over the potatoes.
Season to taste with salt and pepper.
Makes 6 servings.