- 2 pounds small new red potatoes
- 1 pound frozen corn, defrosted
- ½ cup fresh parsley, chopped
- ¼ cup green onion, sliced
- 2 tablespoons garlic oil
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
No mayonnaise, but packed with delicious and healthy corn and fresh parsley from the garden, this recipe is a barbecue favorite.
In a large stock pot, cover the potatoes with water. Bring to a boil, then reduce heat to simmer/low and cook covered for 15 minutes until fork tender. Immediately remove the potatoes from the water and transfer to a large bowl of ice water. When the potatoes are cool slice in half, and transfer to a large bowl. Add the corn, parsley, green onion, garlic oil, lemon juice, salt and black pepper. Toss to combine. Chill in the refrigerator for at least 30 minutes to allow the flavors to blend. Can be made a day in advance.
If you don't have new potatoes you can use any type of potato. Make sure to cook until fork tender. You can leave the peel on for a healthier and more rustic salad.