This potato salad has a sweetness about it, from the sun-dried tomatoes, sweet corn, roasted red peppers and basil.
With summer approaching, I love to come up with different potato salads that don’t have mayonnaise or sour cream in them, yet still has a lot of flavor.
This is a perfect side dish to make for a picnic, potluck or when friends come to visit. I like to add it to some mixed greens and make a meal out of it as well. It is great cold or hot!
This is perfect with a crisp dry white wine like a Sauvignon Blanc or a Alberino.
Approx. 10 -12 Servings
- 1 Recipe Sun-Dried Tomato Basil Vinaigrette
- 2 1/2 Pound Yellow Potatoes (Yukon Gold)
- 2 Tablespoons White Vinegar
- 1 Fresh Corn Cob or 1 Cup Frozen – cut
- 1 Cup Aged Asiago Cheese – finely shredded
- 2 Red Bell Peppers – roasted – diced
- 1/2 Red Onion – thinly sliced or diced
- 1/3 Cup Sun-dried Tomatoes – minced
- 1/2 Cup Basil – packed – chiffonade
- 1 Teaspoon Sea Salt or to taste
- 1/2 Teaspoon Black Pepper
- 1/3 Cup Sun-Dried Tomatoes
- 1/2 Cup Fresh Basil – packed
- 3/4 Cup Extra Virgin Olive Oil
- 1/3 Cup Champagne Vinegar
- 1/4 Cup Filtered Water
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 2 Small Garlic Cloves
- 1 Teaspoon Sea Salt
- Dash Black Pepper
Other optional additions
- Fresh Tomato
Measure the tomatoes and add to the bowl of a food processor or blender and turn on until the tomatoes are minced. Add the garlic. and lemon juice then turn on the processor for at least a minute. Add the oil, vinegar water salt and pepper, then puree. Lastly, add the basil and puree. Set aside. (you can make the day before)
Dice the potatoes into half inch chunks and put in a large pot covered in water. Add the vinegar and bring to a boil then reduce heat to medium high heat. Cook for 20 to 30 minutes or until opaque and soft. Make sure and check on them in about 10 minutes, you don’t want mushy potatoes or to hard.
Put the cut corn into a large bowl.
When the potatoes are done, pour into a colander, drain and then dump them on the corn. This will cook the corn perfectly.
Red bell peppers
Roast the peppers on the stovetop at medium high heat. A gas stove is best but it will also work on electric.
Char peppers on all sides turning with tongs. When good and charred steam for 10 or so minutes in a covered dish or a paper bag rolled shut so the steam won’t escape.
Take a paper towel and rub off the char. It is ok to leave a little bit of the char. Slice in half and remove the seeds and stem then dice.
When the potatoes have cooled down add the vinaigrette, bell peppers, onion, basil, asiago and salt. Carefully mix everything together.
Sun-Dried Tomatoes are very high in antioxidants; just one cup has 23 percent of the recommended daily intake of vitamin C and 16 percent of vitamin A. The Vitamin C in dried tomatoes helps your body absorb the high iron content as well. They are high in potassium which helps prevent and lower high blood pressure. These tomatoes are very high in dietary fiber compared to raw tomatoes.
* If you have diabetes be careful before adding sun dried tomatoes to your diet as they are high in natural sugars.
Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties. The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zea-xanthin an anti-oxidant that helps protect age-related macular disease. It has a good amount of Iron and also helps to detoxify the liver. It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.