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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 30 2010

Corn and Red Potato Salad

2 pounds red-skinned potatoes (about 6) or two 14-1/2-ounce cans sliced potatoes, rinsed and drained
2 ears fresh corn or one 15- to 16-ounce can whole kernel corn, rinsed and drained
1/2 cup mayonnaise or salad dressing
1/3 cup dill pickle relish
1/4 cup dairy sour cream
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sliced green onion
1/2 cup cherry tomatoes, quartered or halved (optional)
Fresh dill (optional)

If using fresh potatoes and corn, scrub potatoes and remove husks and silks from corn. Cook potatoes in boiling water in a 4-quart pot for 15 minutes. Add corn; cook 10 minutes more or until potatoes are tender. Drain and cool. Slice potatoes. Use a sharp knife to cut kernels from corn.

Meanwhile, for dressing, combine mayonnaise or salad dressing, relish, sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl.

Add potatoes, corn, and green onion; toss gently to coat. Cover and chill for 1 hour. If taking to a picnic, transport in an insulated cooler with ice packs. If desired, top with tomatoes and/or dill. Makes 10 to 12 side-dish servings.