Spring has sprung and we’re all thinking of lighter foods these days. A couple weekends ago, I was chatting with my dear friend Stephanie about my garden and how I had gone a little overboard on the veggies and herbs this year (sorry, not sorry). Somehow we got to talking about potato salad and decided it would be absolutely delicious to have some potatoes with corn and lots of herbs. And, as one does when you happen to have all the ingredients already, I went about making it the next day.

Stephanie was 100% right. This potato salad is light, fresh and tastes exactly like summer. The herbs add such a bright freshness that is perfect with the sweet corn and creamy potatoes – all with a light vinaigrette that ties it together and keeps it from being too heavy. It’s the perfect side to pair with anything barbecued (bbq chicken anyone?) or to eat on its own (which I have definitely done, and again, sorry, not sorry).

And best of all? It’s a crazy simple recipe with one bowl and one pot. Hello easy dishes.

INGREDIENTS

600g baby potatoes, cut in half
2 cobs of corn
1/3* cup parsley, chopped
1/3* cup mint, chopped
1/3* cup basil
1 tsp dried dill or 1 tbsp fresh dill, chopped
1/4 cup apple cider vinegar
1/3 cup olive oil
1 tbsp chopped garlic
1 tsp smooth dijon mustard
Salt and pepper to taste

*Feel free to add more herbs if you like. Add it to the level that you like. I love LOTS of herbs, so I added about 1/2 cup, but toned it down for others who want it a little more balanced.

INSTRUCTIONS

In a large pot place the potatoes and corn. Add water to just above the potatoes, but enough so the corn is just floating. Bring to a rolling simmer over medium-high heat. Cook until the corn is done, flipping every few minutes, and remove the corn. Continue to cook until the potatoes are soft (about 10 mins), then drain and set aside to cool slightly.

Meanwhile, combine the dill, apple cider vinegar, olive oil, garlic and mustard in a bowl. Whisk together (with a whisk or fork) until combined.

Once the corn is cool enough to touch, cut the kernels off the cob by placing the cob up on one end and running your knife down the side to cut at the bottom of the kernel. Repeat around the cobs until all kernels are off the cob.

Add the corn, parsley, mint, basil and sauce to the potato pot. Mix together thoroughly and season with salt and pepper.

Serve immediately.

Serves 4-6