Not-My-Mom’s-Potato-Salad

After a very, very long winter here in Alberta, we are finally beginning to see the graces of greenery and sunshine kiss our frigid landscape (it’s the middle of May for Pete’s sake!). Now, I don’t know about you, but as soon as the sun comes out, the die-hard barbeque-er in me takes over, and I head straight to the grill for the majority of my meals. You can guaran-darn-tee that any time I’m cooking in the summer, the barbeque is involved in one way or another.

Now, nothing goes better with a delicious hickory smoked meal than my mom’s good old fashioned extra delicious potato salad. It is totally absolutely creamy and crunchy and addictive. Unfortunately for my waistline, this bad boy contains equal parts potato to mayonnaise. (Ok, I might be exaggerating the ratio a teench, but you get the picture.) Summer sides should be light, fresh, and zesty, and so I bestow unto you the most delicious and super heart healthy recipe for Not-My-Mom’s-Potato-Salad.

Not-My-Mom’s-Potato-Salad

FYI: You might need your grill.

COOK TIME: 30 MINUTES

SERVES: 8 (less if I’m coming for supper)

Ingredients 

• 1.5 lbs baby potatoes, scrubbed and halved
• 6 ears of fresh corn, shucked
• 1 pint yellow + red grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 large bunch fresh basil, leaves whole
• 1 large lemon, juiced
• 1 large lime, juiced
• drizzle extra virgin olive oil
• sea salt + black pepper to taste

Method

• Preheat your barbeque or grill to medium-high.
• Place your potatoes in a large pot and cover with water. Bring to a boil, cooking until tender – about 15 minutes. Once tender, drain, and run cold water over potatoes until completely cooled.
• Brush ears of corn with extra virgin olive oil, season with black pepper, and place on hot grill, turning often. Grill until corn is just tender, but not soft. Remove from heat, and using a knife, cut kernels from ears of corn. Discard cobs.
• In a large salad bowl, place grape tomatoes, and sprinkle with sea salt. Allow the salted tomatoes to rest for several minutes before adding next ingredients (DO NOT skip this step! It makes your tomatoes so so delicious. If you’re worried about the salt content, after a few minutes you can drain the liquid off from the bottom of the bowl. Just trust me). Add red onion, basil, lemon and lime juice, stirring gently. Add cooled potatoes and cooled grilled corn.
• Drizzle with olive oil. Toss gently until all ingredients are coated. Season with salt and pepper to taste. Serve immediately.

Enjoy!