Serves 4 – 6
Labor Day weekend signals the end of the summer season but local farmers markets are still filled with corn, zucchini, tomatoes, peaches and other goodies that are at their peak summer sweetness and flavor. To celebrate the end of summer’s bounty as well as the holiday weekend we wanted to make a potato salad that was lighter but still had tons of flavor. But not your ordinary potato salad loaded with tons of mayonnaise but one that included our summers bounty like bi-corn, sun-dried tomatoes and lots of fresh herbs. The corn gave it great crunch as well as sweetness while the marinated sun-dried tomatoes added tartness as well as sweetness. Green onions and fresh herbs give it a pop of brightness.
To my South African family and friends you are entering Spring season and on September 24th you’ll be celebrating Heritage Day AKA Braai Day, so this would the perfect addition. For and additional texture and crunch crush a handful of sour cream and onion potato chips over the top before serving.
- 2 pounds (1kg) white and red baby potatoes
- 3 ears of corn on the cob
- scant ¼ cup of marinated sun-dried cherry tomatoes
- ¼ cup scallions, green and white parts (about 3-4 scallions)
- 4 tablespoons fresh dill, minced
- 2 tablespoons fresh basil, minced
For the dressing:
- 1 cup sour cream
- 4 tablespoons mayonnaise (Hellmans brand preferable)
- 2 tablespoons prepared horseradish
- 4 tablespoons Dijon mustard
- zest of 1 lemon
- 4 tablespoons of lemon juice
- Kosher or sea salt
- Freshly ground pepper
- Preheat to 400 F (200 C) degrees.
- Place corn in their husks directly on the oven rack and roast for 20-25 minutes or until corn is soft. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. To prevent the kernels from jumping everywhere placing a dishtowel on the cutting board.
- Place the potatoes and 2 tablespoons of salt in a large pot of cold water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Make the dressing: Meanwhile while the potatoes and corn are cooking; in small bowl, whisk the sour cream mayonnaise, horseradish, Dijon mustard, lemon zest and lemon juice. Season with 1 teaspoon of salt and 1 teaspoon of pepper or to taste.
- Assemble the salad: When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the corn, sun-dried tomatoes, scallions, dill and basil. Toss well, check seasoning and adjust if necessary. Cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.