Summer potato, corn, & basil salad

Delight in the flavors of summer with a vibrant potato, sweet corn, and fragrant basil salad. A refreshing medley of tastes in every bite.

Ingredients:

• 910g new potatoes, washed and quartered
• 2 cobs fresh corn
• 1/4 cup red onion, minced
• 1/4 cup minced Italian parsley
• 1 cup Mung bean sprouts
• 1 bunch fresh basil
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup Dijon mustard
• 3 tablespoons sugar
• 1 tablespoon salt
• 1 clove garlic, minced
• 1/2 cup water

Instructions:

1. To start, remove the husk and silk from the corn and place the cobs in a pot with around 3 inches of water (I like to break them in half). Heat the water with a lid on until it boils, then simmer the corn over medium heat for 8-10 minutes. Once cooked, drain the corn and rinse it under cold water, then remove the kernels from the cob with a sharp knife.
2. While the corn is cooking, cook the potatoes in a pot filled with enough water to cover them by approximately 2 inches. Bring the water to a boil and let the potatoes simmer for 7-8 minutes until they are tender but still firm. While the potatoes and corn are cooking, blend all the dressing ingredients (everything from basil to water) in a powerful blender until the mixture is creamy and smooth.
3. Finely chop the parsley and red onions, and prepare the mung beans and feta (if desired), setting them aside. Once the potatoes are done, drain them in a colander and allow them to cool for about 10 minutes until they are warm but not hot. In a large bowl, mix together the potatoes, corn, red onion, parsley, mung beans, and dressing.
4. Toss until everything is well coated and let the salad cool to room temperature before serving. Garnish with feta, additional parsley, black pepper, and colorful tomatoes (halved cherry tomatoes work great) before serving. This dish is perfect as a side for 4 people.

Summary:

• Calories: 3057 kcal
• Fat: 222 g
• Protein: 33 g
• Carbs: 252 g
• Potassium: 5007 mg
• Magnesium: 386 mg