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