Poaching eggs

Potato and Corn Salad

Potato and corn salad

It’s the middle of August, its raining outside and I’m wrapped in a toasty blanket. It feels so much like fall it knocking on the door, and I am just not ready for it. Summer needs to stay just a little longer. BBQ’s, trips to the beach, warm summer nights, I’m not done yet! So for dinner tonight I made a fresh potato salad that tastes just like summer. A few but lovely fresh ingredients is all you need.

Fresh peas

Ingredients:

500 g of new potatoes

500 g of fresh green peas ( the weight is when they are still in the pod)

4 corn on the cob

A bunch of parsley

Butter

Summer salad with potato, corn and peas

Dressing:

4-5 tbsp olive oil

1 tsp Dijon mustard

1 tsp honey

1 tbsp of lemon

1-2 tbsp of white wine vinegar

Corn off the cob

Process:

Rinse and boil the potatoes. Set aside to let cool. Once cooled off, cut into bit sized pieces. Add to a large bowl.

Remove peas from their pod. Add to the bowl.

Roughly chop the parsley. Mix with the potatoes and peas.

Cut off the corn kernels from the cob. Add to a dry hot pan. Fry until the kernels start to pop slightly and gain a bit of color. Remove from the heat. Add a small knob of butter and a pinch of cayenne pepper and salt. Stir and let the butter melt completely.

Now add the corn to the bowl and toss to mix everything well.

To make the dressing simply add all ingredients in a small bowl, stir well, taste and either drizzle over the potato salad or serve it on the side.

Happy August!

Fresh summer salad

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