INGREDIENTS
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3 ears corn, shucked
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2 lb (900 g) Yukon Gold potatoes or small yellow-fleshed potatoes (scrubbed but not peeled)
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1 medium red onion, finely diced
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1/4 cup extra-virgin olive oil
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3 tbsp apple cider vinegar
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1/2 cup each: chopped basil, chopped cilantro
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Kosher salt + black pepper