2 lbs small Yukon Gold potatoes, scrubbed but not peeled 3 ears corn, shucked 1 Tbs kosher salt 1 med red onion, finely chopped 3 Tbs apple cider vinegar 1 tsp kosher salt ground black pepper to taste ¼ cup extra-virgin olive oil ½ cup finely chopped fresh basil ½ cup finely chopped fresh cilantro
Directions
Step 1
Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.
Step 2
Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
Step 3
Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.
Step 4
Add basil and cilantro to the salad; season with salt and pepper.
Chef’s Note:
If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.
