SUMMER POTATO SALAD with BALSAMIC, TOMATOES & CORN. No Mayo—lots of summer—it’s so bomb! Optional to use fresh corn, frozen or canned—I like to use fresh and char it! • • 1 pound baby red potatoes, sliced into 1/4 inch rounds 3 Tbsp olive oil 2 Tbsp ba

SUMMER POTATO SALAD with BALSAMIC, TOMATOES & CORN. No Mayo—lots of summer—it’s so bomb! Optional to use fresh corn, frozen or canned—I like to use fresh and char it! • • 1 pound baby red potatoes, sliced into 1/4 inch rounds 3 Tbsp olive oil 2 Tbsp balsamic vinegar 1 Tbsp dijon mustard 1 Tbsp sugar 1 clove garlic, minced ½ tsp salt ¼ tsp pepper 1 pint cherry tomatoes, chopped ½ cup cucumbers, diced ½ cup corn kernels (optional, charred) ½ cup fresh chopped basil ⅓ cup red onions shaved or thinly sliced 1 Tbsp capers • 1️⃣ Bring a large pot of salted water to a boil, add the potatoes and cook for 12-15 minutes, until fork tender. Remove from heat, drain the water and set aside. 2️⃣ To a large mixing bowl, add the olive oil, balsamic, mustard, sugar, garlic, salt and pepper. Whisk to combine.3️⃣Add the potatoes, tomatoes, cucumbers, corn, basil, red onion and capers to the bowl. Toss all of the ingredients until well coated in the dressing. • • •

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