Corn and Red Potato Spinach Salad

Russ Myers


While the potatoes and corn benefit from marinating in the vinaigrette, the spinach can wilt. So to ensure the spinach stays fresh and crisp, bring it in a separate container and toss just before serving — or simply serve the potato and corn salad on top of the spinach.

pinch tips: How to Cut Cherry Tomatoes




4 Servings


10 Min


20 Min




2 medium
ears corn
1/2 lb
red potatoes, quartered
1 Tbsp
olive oil
sea salt
1 clove
3 Tbsp
lemon juice
4 Tbsp
olive oil
2 Tbsp
fresh parsley
6 oz
baby spinach
black pepper

Directions Step-By-Step

Preheat oven to 400 degrees F.

Fill a medium pot with 2 quarts water and bring to a boil. With a sharp knife, cut kernels off cob (about 2 cups). Place kernels in boiling water and blanch for 30 seconds. Remove kernels with a slotted spoon and place on a paper towel to absorb liquid. Pat dry and set aside.
Toss potatoes in a ziplock bag with 1 Tablespoon olive oil and salt. Place on a shallow roasting pan in preheated oven and roast for 20 minutes until crispy on the outside.
Meanwhile use a microplane to grate garlic into a small bowl. Add lemon juice, 4 Tablespoons olive oil and chopped parsley. Whisk to blend. Stir in corn.

Place spinach in large bowl and toss with corn and dressing mixture. Add potatoes and gently toss. Season with freshly ground black pepper.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy