Potato, Corn & Tomato Salad with Fresh Herbs

Potato, Corn & Tomato Salad with Fresh Herbs
Photo by Scott Phillips


  • 2 tsp. fine sea salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup high-quality apple-cider vinegar (I use Bragg Organic Apple Cider Vinegar, an aromatic, unfiltered vinegar)
  • 2 lb. unpeeled firm boiling potatoes, brushed and trimmed of any blemishes
  • ½ tsp. finely chopped fresh rosemary
  • 3 large firm but ripe tomatoes
  • ¼ cup finely sliced fresh chives
  • + 4 more ingredients
    • ¼ cup finely chopped red onion
    • ¾ cup peanut or grapeseed oil
    • 4 ears very fresh corn, shucked
    • Kosher salt

Put the potatoes in a large pot of cold water, salt well (about 1 Tbs. per gallon), and set over high heat. Once the water reaches a boil, reduce the heat to a low simmer, cover, and cook the potatoes until they’re just tender (test by piercing them with a thin skewer), 25 to 35 minutes, dependin...

View full recipe at Fine Cooking


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