Karen’s Summer Salad – Cooking Aboard with Jill

Name: Karen’s Summer Salad – Cooking Aboard with Jill
Ingredients: A head of lettuce (I used Romaine), chopped; 1 pt of grape or cherry tomatoes; Fresh rosemary; ¾ lb baby red or small white potatoes; 23 spring or green onions; 2 hard boiled eggs, chopped; 4 ears of fresh corn *cooked, cooled and sliced off the cob (frozen kernels work as well); A large bunch of fresh parsley, basil or cilantro, chopped (optional); ¼ cup Olive oil; 2 lemons, juiced; 1 tbsp honey; Salt and pepper to taste

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This is a version of Karen’s Summer Salad that is easy to prepare. Karen Thanning is one of our Danish relatives who lives outside of Copenhagen. She recommends this type of potato salad recipe...

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Ingredients

A head of lettuce (I used Romaine), chopped
1 pt of grape or cherry tomatoes
Fresh rosemary
¾ lb baby red or small white potatoes
23 spring or green onions
2 hard boiled eggs, chopped
4 ears of fresh corn *cooked, cooled and sliced off the cob (frozen kernels work as well)
A large bunch of fresh parsley, basil or cilantro, chopped (optional)
¼ cup Olive oil
2 lemons, juiced
1 tbsp honey
Salt and pepper to taste