Sunday, February 15, 2015

Warm Potato and Corn Salad

·         2 pound Baby Yukon Gold Potatoes (halved)
·         4 Ears Corn
·         Kosher Salt and Freshly Ground Pepper
·         1 Clove Garlic (smashed)
·         1 bunch Thyme
·         1/4 cup Walnuts (toasted and coarsely chopped)
·         1 bunch Scallions (sliced)
·         1/4 cup Freshly Chopped Parsley
·         1/4 cup Golden Raisins
·         1/3 cup Olive Oil (plus more to drizzle on potatoes and corn)
·         3 tablespoons Red Wine Vinegar
·         1 tablespoon Dijon Mustard
·         1 tablespoon Honey

·         Drizzle the Corn with Olive Oil, Salt, and Freshly Ground Pepper. Grill for 3 to 4 minutes per side, until lightly charred. Cut the kernels off of the cob.
·         Place the Potatoes, a drizzle of Olive Oil, a smashed Clove of Garlic, a pinch of Salt, Freshly Ground Pepper and the Thyme on a double layer of foil, and seal up in a packet. Place on the grill and cook until Potatoes are fork tender, about 30 minutes.  In a
I    large bowl, whisk together the Olive Oil, Red Wine Vinegar, Mustard, and Honey with a pinch of Salt and Freshly Ground Pepper. Add the Corn, Potatoes, Walnuts, Scallions, Parsley, and Golden Raisins. Toss everything to coat and serve warm.

Photo --shown with Grilled Lamb Chops from ABC news

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