Potato Salad with Corn and Cherry Tomatoes

Name: Potato Salad with Corn and Cherry Tomatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 pint multicolored cherry tomatoes, halved; 3 larges ears yellow corn, kernels cut off; 340 grams fingerling potatoes; 3 garlic cloves, finely chopped; 1 teaspoon kosher salt, divided; 2 teaspoons finely chopped fresh marjoram leaves; 118 milliliters extra-virgin olive oil; 2 mediums onions, cut into 1/2-in. dice; 1 teaspoons pepper, divided; 340 grams purple potatoes; 3 Tbsps sherry vinegar

Potato Salad with Corn and Cherry Tomatoes might be just the side dish you are searching for. One portion of this dish contains about 5g of protein, 19g of fat, and It will be a hit at your The Fourth Of July event. Head to the store and pick up onions, ears corn, purple potatoes, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

Ingredients you will need

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Saut onions in remaining 2 tbsp. oil until translucent.

Ingredients you will need

Onion

Cooking Oil

Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.

Ingredients you will need

Garlic