I know, I know. This isn’t a recipe blog. Whatever.
This is another case where the recipe is SO good that I have no choice. It’s the best potato salad I’ve ever had. Hands down. Not even close.
1 1/2 lbs small red potatos
2 cups cooked corn, cut from the cob
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup vegetable oil
3 Tbs. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbs chopped fresh parsley
Cook it up!
Place the potatoes in a large saucepan, cover with cold water, and bring to a boil.
Once boiling, reduce heat to Low, and simmer until cooked (about 15 minutes).
When they’re finished cooking, drain the water, and cut the potatoes into halves or quarters.
Next, combine the corn, diced celery, and onion in a bowl and mix.
Add the diced potatoes and mix again.
In a jar with a tight-fitting lid, combine the oil, vinegar, salt, pepper, and thyme.
Pour the oil-vinegar mixture over the other ingredients and stir. Add the parsley and stir again.
That’s it! This recipe makes 8 servings.
- Mrs. Fox has made this recipe using red and white potatoes, and both resulted in a similar tasting salad.
- Be careful who you make this for, because everyone will want the recipe