Potato salad is one of the quintessential All-American summer dishes, I mean, who doesn't love it? And with all of the varieties you can pretty much make a potato salad with anything but the kitchen sink. Here's a fresher, and lighter, take on the traditional mayonnaisey potato salad. If you have a farmers market or a favorite fruit stand nearby definitely utilize it for this baby, it'll make it even better.
Summer Potato Salad
5 large potatoes
2 cups sweet corn
1/2 a large red onion, chopped
1/3 cup fresh basil, roughly chopped
1 pint cherry tomatoes, quartered
2 tbs. olive oil
juice of 1 lemon
salt & pepper to taste
First, to prep potatoes, give them a good scrub as to ensure that no dirt or grime gets in the way of the delicious taste. Halve the potatoes, and then dice into equal, 1 inch cubes (or any size you like, as long as they are all about the same size). Upon dicing, place them in a large pot of water immediately so they don't turn brown. After all the potatoes have been diced, turn on the stove and bring to a boil: at this point, season with 1 tbs. salt and boil for 6-7 minutes, or until the potatoes start to feel tender when poking with a fork. Strain, and rinse with cold water to stop the cooking process.
Transfer the potatoes to a large bowl, and add in the corn, tomatoes, red onion, and basil, stirring gently with a spatula as to not bruise the potatoes. Then, drizzle over the lemon juice and olive oil. Taste and see if additional salt and pepper are needed (I added about 1/4 tsp. pepper and 1/2 tsp. kosher salt). Serve at room temperature, or even the next day cold.