eat….drink….and be merry….it makes life better!
It’s summer time, which means lots of outdoor entertaining with friends and family. After a few parties, It was hard not to notice the same old potato salad that always appears. Yes, it does change depending on the with or without egg preference. But, for the most part it remains the same old creamy potato mixture that grandma used to make. So, if you are as tired as I am of seeing the same old potato salad, here is potato salad filled with fresh garden veggies that will be sure to have everyone talking about!
1 Pound Gold Yukon Potatoes Sliced
Grape Seed Oil
1 Large Hot Pepper (I used jalapeño)
4 Ears of Corn (Cut corn off of Cobb)
2 or 3 Large Ripe Tomatoes Cubed or 1 1/2 Cups Halved Cherry Tomatoes
1 Medium Red Onion Diced Small or Cut Thin
1/2 Cup Cider Vinegar
1 Bunch of Parsley or Cilantro Chopped (Cilantro is basically Parsley on steroids and much stronger)
1 Sprig of Basil Chopped
In large skillet fry potatoes in oil until tender (just browning) approx. 5 minutes. Add peppers and corn while stirring until corn is no longer crunchy. Approx. 4 minutes. Remove from heat and let stand.
In a separate bowl mix onion, tomatoes, chopped herbs and vinegar until well mixed. Now that your potato mixture is cooled down, add to onion/tomato mixture and toss well. Season with salt and refrigerate for an hour or until all ingredients are cool.
This summer salad has a little kick and is always sure to please!