I grew up with what’s typically referred to here in the states as “German” potato salad. Instead of mayonnaise as the binder with the cooked potatoes, I was only familiar with an oil and vinegar dressing instead. I’m a huge fan of mayonnaise, and “traditional” potato salads, but I still prefer my potato salads with a vinaigrette.
Over the years I’ve made all kinds of potato salads, as you can imagine. If you cook like I do, you have as well, being creative with ingredients. I’ve added tomatoes, olives, roasted red bell peppers, capers, chile peppers – you name it. But I saw a recipe in this cookbook that really caught my attention for its simplicity.
The cookbook is called The Farm. The recipes are just what you’d expect with a name like the farm. Fresh ingredients and simple cooking.
I’ve often mentioned how sometimes simple is best when it comes to cooking, and that’s exactly why I decided to make Ian Knauer’s recipe. Although being the type of cook that I am, I did change it up a bit. But only slightly. His recipe called for both basil and cilantro. I used only cilantro, and added cumin to the vinaigrette.
But the potato and corn salad was delicious, and perfect to celebrate the summer coming to an end.
Potato Corn Salad
Cooked red potatoes, peels on
Cooked corn on the cob
Purple onion, diced
Drain the cooked potatoes so they’re not water-logged, and then place them in a large bowl. Add the corn and onion. Add a little olive oil and toss the ingredients gently. The olive oil will keep the potatoes moist. Then add the cilantro.
Let the salad cool slightly if the potatoes are still hot. Meanwhile, make the vinaigrette.
1/2 cup olive oil
1/3 cup apple cider vinegar
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon mayonnaise
Place all of the ingredients in a blender jar. I included the mayonnaise to make the dressing a little milder and creamier, but that is optional.
Place in a bowl for serving.
Once the salad is just warm or at room temperature, it can be served.
If you want a heftier potato and corn salad, you could always include sausage. Polish sausage, Italian sausage, or chorizo would be delicious!
I added a little ground black pepper to the salad as well. Cayenne flakes would be good, too.