FINGERLING POTATO SALAD RECIPE

FINGERLING POTATO SALAD

©2016 Ph. Segura

Serves 4, with other salads

10-12 fingerling potatoes

1 medium zucchini, small dice

½ red bell pepper, small dice

Olive oil

1 corn on the cob

1+ tablespoon basil pesto, made the usual way (basil, garlic, toasted pine nuts, olive oil)

juice of half a lime

1 teaspoon Sherry vinegar

sea salt

freshly ground black pepper

Set the oven for 350°F.

1 – Parboil potatoes whole about 10 minutes. Drain and cool. Slice in half. Set aside.

2 – Place the potatoes, diced zucchini, and diced red pepper on a sheet pan. Toss with about a tablespoon of olive oil, sprinkle salt and black pepper. Place the pan in the middle shelf. Put the whole corncob on a high rack to roast. Roast for 15-20 minutes until the potatoes begin to brown. Take out and put into a bowl to cool. Remove the kernels from the corncob and add them.

3 - Toss with a tablespoon, or more but not much more, of the pesto, add the lime juice and sherry vinegar and a pinch of sea salt. Toss well. Taste. According to your taste add more salt or pepper or lime juice or vinegar or olive oil. Refrigerate covered. Bring to room temperature before serving.