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    You are in: Home / Recipes / Potato, Tomato, Corn and Basil Salad Recipe
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    Potato, Tomato, Corn and Basil Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    mightymax84041's Note:

    Recipe courtesy Dave Lieberman From the Food Network Site. I made this for thanksgiving last year, and it went over really well. It's been requested again, this year. The recipe asks to cook your own corn, but I've found drained canned corn is just as good. Go easy on the basil and onions. The thinner the onion is sliced, the better, and you probably won't need a whole small onion. The recipe says to serve immediately, but this is one of those recipes that if you let the flavors mingle over night, it tastes all that much better. Use the best kind of olive oil you can find. A good olive oil is one that you can't smell. If you use a cheaper kind, all you'll taste is the oil.

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    Ingredients:

    Serves: 6-8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. 2
      Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. 3
      Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Ratings & Reviews:

    • on April 18, 2012

      55

      This is a nice fresh tasting salad! Made for a playdate (for the mom's) and served it wit grilled chicken breast. I used large red potatoes that I cubed small and frozen corn rather than corn on the cob. Will be making this again when the temperature rises and makes it too hot to cook a lot. Made for 2012 Spring PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato, Tomato, Corn and Basil Salad

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.6
     
    Calories from Fat 93
    40%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 311.6 mg
    12%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 4.9 g
    19%
    Sugars 8.4 g
    33%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    fresh basil

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