Total Time
40 Mins
Yield
Serves 6 to 8

How to Make It

Step 1

Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).

Step 2

Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

Step 3

Sauté onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.

Step 4

Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.

Step 5

Add cooled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.

Step 6

Note: Nutritional analysis is per serving.

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