Potato salad with tomatoes, corn and basil

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 350, total fat 12 G., saturated fats 2 G., proteins 9 G., carbohydrates 60 G., fiber 8 G., cholesterol 0 mg, sodium 362 mg, sugar 10 G.

This potato salad feeds a crowd while the meat cooks over the coals, and it's a far cry from traditional salads made with overcooked potatoes, mayonnaise, and eggs. Every piece is carefully placed, and to ensure a neat appearance, the potatoes are immediately transferred to an ice bath after boiling. Then, the red potato slices are tossed with corn kernels, grape tomatoes, red onion, and whole basil leaves. The dressing is simply olive oil and lemon juice. The result is a hearty, vibrant salad with a hint of Mediterranean charm. Serve as a refreshing drink. lemonade with ice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small red potatoes, well washed
5 medium ears of corn (about 1.3 kg)
2 cups grape tomatoes, halved lengthwise
1 small red onion, peeled and thinly sliced (about 1/2 - 3/4 cup)
1 large bunch fresh basil, washed and dried; leaves picked off
1/4 cup extra-virgin olive oil
Juice of 2 large lemons
1 teaspoon coarse salt
About 15 grinds of black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, corn, grape tomatoes, black pepper, lemon juice, basil

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan of salted water and bring to a boil. Cook until tender when pierced with a fork, about 15 minutes. Remove the potatoes from the pan with a slotted spoon and place them in a bowl of ice water to stop the cooking.
Remove any husks and hair from the corn and break each cob in half. Cook in the same boiling water for 5-7 minutes until tender but not too soft. Transfer the cooled potatoes to a kitchen towel and pat dry. Transfer the corn to the same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove the corn from the water and pat dry. Using a large knife, cut the kernels off the cobs. Add them to the bowl with the potatoes. Add the grape tomatoes, onion, and whole basil leaves. Add the olive oil and lemon juice and toss gently. Season with salt and pepper to taste. Serve immediately.

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