Summer Corn, Potato & Basil Salad
Prep: 15 minutes plus chilling
Cook: 10 minutes • Serves: 4
1 pound Market 32 baby red potatoes, cut into bite-size pieces
2 tablespoons PICS olive oil mayonnaise
2 tablespoons PICS stone ground mustard
2 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 teaspoon PICS salt
1/8 teaspoon PICS ground black pepper
2 slices PICS bacon, cooked and finely chopped
1 cup sweet corn kernels (cut from about 2 ears) or thawed frozen sweet corn
1/3 cup chopped fresh basil
2 tablespoons PICS olive oil mayonnaise
2 tablespoons PICS stone ground mustard
2 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 teaspoon PICS salt
1/8 teaspoon PICS ground black pepper
2 slices PICS bacon, cooked and finely chopped
1 cup sweet corn kernels (cut from about 2 ears) or thawed frozen sweet corn
1/3 cup chopped fresh basil
1.In large covered saucepot, heat potatoes and enough water to cover by 1 inch to a boil over high heat; reduce heat to medium and simmer, uncovered, 10 minutes or until fork-tender. Drain potatoes; cool slightly and transfer to large bowl.
2.In small bowl, stir mayonnaise, mustard, vinegar, shallot, salt and pepper. Makes about 1/2 cup.
3.Fold bacon, corn, basil and mayonnaise mixture into potatoes; cover and refrigerate at least 1 hour. Makes about 4 cups.
Approximate nutritional values per serving (1 cup):
190 Calories, 6g Fat (1g Saturated), 10mg Cholesterol, 470mg Sodium,
27g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 6g Protein