Corn and Red Potato Spinach Salad

Russ Myers

By
@Beegee1947

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.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4 Servings

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
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.
2
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.
3
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