Ingredients

The following ingredients have 4 Servings
  • ▢ 1 pound new potatoes, unpeeled I used Honey Gold
  • ▢ 1 cob of corn
  • ▢ 1 small red onion
  • ▢ 3 tablespoons white vinegar
  • ▢ 3 cups mixed baby greens
  • ▢ 1 small bunch of basil leaves
  • ▢ 4 tablespoons white vinegar
  • ▢ 2 tablespoons mayonnaise
  • ▢ 2 tablespoons sour cream
  • ▢ 2 tablespoons capers chopped
  • ▢ 1 small bunch dill chopped
  • ▢ A few basil leaves chopped or julienned
  • ▢ Salt and freshly ground pepper to taste

Instruction

  • In a small bowl, mix together the 4 tablespoons of white vinegar, 2 tablespoons mayo, 2 tablespoons sour cream, 2 tablespoons chopped capers, 1 small bunch chopped dill (about 3 tablespoons) and a few chopped or julienned basil leaves. Season the dressing with salt and pepper to taste and set aside.
  • Wash 1 pound of new potatoes and cook, unpeeled, in salted water for about 20 minutes. Drain and cut into halves or quarters if too large; set aside.
  • Meanwhile, slice the kernels off the corn cob with a sharp knife or use a corn zipper tool. Thinly slice the small red onion. Put the onions and corn kernels in a pan, add three tablespoons of white vinegar and boil for 2-3 minutes.
  • Mix the onion and kernels mixture with warm potatoes. Toss in the dressing and top with 3 cups of mixed baby greens.