With all the picnics and barbecues summer brings you need a great potato salad! This completely transforms the meaning of potato salad!!! My daughter actually hates potato salad but will devour this one. The fresh corn and squeezed lemon is what takes this potato salad to a whole other level. This is another recipe from my talented sister-in-law.
Ingredients
4-5 potatoes
2-3 fresh ears of corn
1 c green beans (optional)
3 hard cooked eggs
2 large diced tomatoes
Juice of 1 lemon
mayo
salt and pepper to taste
Cube and boil potatoes in salted water until tender (I leave the peel on). Drain.
Cook your corn and slice kernels off the cob. *see notes
Cook eggs, peel and chop. *see notes
Mix all ingredients. You can add as much or as little mayo as you like depending on your taste.
*Chef‘s note:
For easy shucking microwave the entire war of corn (husk and all) for 4 minutes/ear. Cut end off and slide the corn out. It quickly and easily removes all the silks.
For perfect hard cooked eggs bring eggs to a boil (not actually boil them). Did you know that calling them boiled eggs is actually incorrect? You never boil them so they are actually called hard cooked eggs. 😄 Cover and reduce heat to a simmer. Simmer exactly 15 minutes. Run under cold water to prevent the yolks from turning green. Perfect every time. Peel while warm for easier peeling.
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