Summer Corn Salad
Make summer corn salad with bell peppers, red potatoes, fresh herbs, and a tangy Dijon dressing. This colorful chilled side serves 6 to 8 for summer cookouts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 2 bell peppers, 1 red and 1 green, cored
- 1/3 cup plus 2 tablespoons corn oil
- 4 large ears corn, cooked
- 2 cups small red new potatoes, cooked
- 3 tablespoons finely chopped red onion
- 2 teaspoons minced fresh tarragon
- 2 tablespoons minced fresh parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon soy sauce
- 1 tablespoon tarragon or white vinegar
- Salt
- pepper
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