Potato Salad With Corn And Cherry Tomatoes Recipe

Name: Potato Salad With Corn And Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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).
2
Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.
3
Saute 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.
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.
5
Add cooled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.
6
Note: Nutritional analysis is per serving.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound purple potatoes, 3/4 pound fingerling potatoes, 1/2 cup plus 2 tbsp. extra-virgin olive oil, 3 tablespoons sherry vinegar, and more.

Yes, Potato Salad With Corn And Cherry Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Corn And Cherry Tomatoes

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