Corn and Potato Salad

Prep 30 minutes
Cook 17 minutes
Stand 2 hours

3 ears corn
2 lbs. small waxy potatoes, such as Yukon gold or red bliss
Kosher salt
1 medium red onion
3 Tbsp. apple cider vinegar
Black pepper
1/4 cup EVOO
1/2 cup finely chopped fresh basil

1. Shuck corn, then place the ears in a large pot with the potatoes. Add water and 1 Tbsp. salt to cover by 2 inches; bring to boiling. Boil, covered, for 2 to 4 minutes until corn is tender. Remover corn. Continue to boil potatoes 15 to 20 minutes until very tender.

2. While the potatoes cook, finely chop onion. In a large bowl combine onion with the vinegar, 1 tsp. salt, and 1/2 tsp. pepper. Cut kernels from ears of corn and add to the onion in the bowl.

3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place them on a board and press with hands or a potato masher to break up. Add them to the bowl with the onion and corn. Add the oil and gently stir to combine. Let the potato salad come to room temperature, then add the herbs and season with salt and pepper to taste. If desired, cover and chill up to 24 hours. Let stand at room temperature at least 1 hour. If needed, toss with additional olive oil and vinegar before serving. Makes 8 to 10 servings.

Each Serving: 174 cal, 7 g fat, 396 mg sodium, 26 g carb, 3 g fiber, 3 g pro.