INGREDIENTS:
- 2 pounds Yukon Gold potatoes
- 1 Tbsp. kosher salt, plus more for seasoning
- 1 tsp. unsalted butter
- ¾ cup fresh corn kernels (from about 1 ear of corn)
- 1¼ cups extra-virgin olive oil
- 2 Tbsp. finely grated lemon zest
- Juice of 2 lemons
- 1 bunch flat-leaf parsley, stemmed and chopped
- 5 cloves garlic, smashed or pressed through a garlic press
- ½ tsp. crushed red-pepper flakes
- Freshly ground black pepper
- ⅓ cup small-dice country ham (optional)
- Place the potatoes in a large pot and add water to cover by 1 inch. Add the 1 tablespoon salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a large bowl.
- In a small sauté pan, melt the butter over medium-high heat. Add the corn to the butter and cook until the corn is lightly browned, about 2 minutes.
- Place the olive oil, lemon zest and juice, parsley, garlic and red-pepper flakes in a medium bowl. Mix well and season the dressing with salt and pepper.
- Add the corn and ham to the potatoes. Add the dressing and mix well. Adjust the seasoning and serve.
Source: Platter Talk
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