Potato, Corn and Spinach Salad √
Note: While the potatoes and corn benefit from marinating in the vinaigrette, the spinach can wilt. So to ensure the spinach stays fresh and crisp, bring it in a separate container and toss just before serving — or simply serve the potato and corn salad on top of the spinach. From Meredith Deeds.
• 1 lb. baby red potatoes, scrubbed
• 3 medium ears of corn
• 1 red pepper, diced
• 1/4 c. extra-virgin olive oil
• 3 tbsp. lemon juice
• 1/4 c. chopped fresh basil
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 c. fresh baby spinach
Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Remove the potatoes with a slotted spoon and place them in a bowl of ice water to stop them from cooking.
Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft.
Remove the cooled potatoes and drain, then place on a dishcloth to drain further. Immerse corn in the same ice bath until cool. Cut each potato into 1/2-inch slices and place in a large bowl.
Remove corn from water and let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add the red pepper.
In a small bowl, whisk together olive oil, lemon juice, basil, salt and pepper. Pour over the salad and toss gently to combine. At this point the salad can be made up to 1 day ahead. Add the spinach just before serving. Serve cold or at room temperature.