Saturday, April 10, 2010

{Worthy Weekend Side Dish}

This potato salad is a decade long favorite of mine.

Since it's mayo-free, it keeps longer if you leave it out for guests or a party.
(Smart, right?) That makes this one perfect for BBQs, picnics or 4th of July.

To make: Boil potatoes. Let cool enough to handle, and then dice 'em up.
Add fresh chopped basil, tomato, corn, a dash of olive oil, salt, and pepper.
(I'm fairly liberal with the salt on this one.)

It's best, I think, when made with cherry tomatoes cut in half and corn
cut right off the freshly cooked cob. Here, I made it with canned corn and
vine ripe tomatoes just 'cuz that's what I had on hand. It was still good!

I hope you're all having a nice weekend. Thanks for stopping by. :)


Lindsay Teague Moreno | 5ive Photo said...

that looks yummy!!! I am devouring food at world record pace at this time. I wouldn't turn this down for sure! Thanks for sharing!


carlene federer said... need to come out and make this for me! I just can NOT make a good potato salad, and this looks especially delish!!!