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Mayo-free potato salad—because it’s too hot for anything else.
Place potatoes in a large pot and cover with cold water. Bring to a boil and allow to simmer for 15-25 minutes, or until a paring knife can be easily inserted into the center of the potatoes. Drain and allow to cool. Cut cooked potatoes into 1-inch cubes. Set aside.
Trim the ends from the green beans and cut into 1-inch pieces. Bring a pot of water to a boil; add the green beans and blanch for 2-3 minutes. Remove from boiling water and immediately place in an ice bath to stop the cooking process.
Cut the cooked corn from the cob. Set aside.
In a small bowl, whisk together the lemon juice, Dijon, olive oil, salt and several grinds of black pepper. In a large bowl, toss together the potatoes, green beans and corn with the dressing. Taste for seasoning, adding more salt and pepper as needed. Chill for several hours or overnight. Serve cold or at room temperature.
Salad will keep, covered in the refrigerator, for 3 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!