This is a version of Karen’s Summer Salad that is easy to prepare. Karen Thanning is one of our Danish relatives who lives outside of Copenhagen. She recommends this type of potato salad recipe which uses fresh summer ingredients like steamed small carrots, fresh peas or green beans. Corn on cob is in season as I write this recipe, so I used that as my key vegetable along with roasted grape tomatoes. She also mentioned that this salad goes well with a fish entrée. So I decided to served it with Margie’s Maple Salmon. This salad serves about 6 people as a side dish
Preheat the oven to 450 degrees F. On a foil lined sheet pan, coat the grape tomatoes with olive oil and salt and pepper. Place springs of rosemary on the tomatoes.
Roast for 20 minutes or until the tomatoes begin to pop. In a pot on the stove, boil the potatoes in salted water for about 15 to 20 minutes or until fork tender.
Drain and set the potatoes aside. After potatoes cool, cut them in half. In a glass jar with a lid, add the last 4 ingredients and shake well to make the dressing. On a large platter, lay a bed of the chopped lettuce. In a large mixing bowl, combine the spring onions, tomatoes, potatoes and corn. Pour the dressing over the vegetables and coat well. Layer the vegetables over the lettuce. Garnish with the egg and parsley. Chill for a half hour covered. You will love this hearty fresh salad! Serves 6.
*If you are using fresh corn, the easiest way to cook corn on the cob is to leave the husk on. Place the corn in the microwave, just a couple cobs at a time on full power for 3-4 minutes. Remove from the oven and cut off the bottom (opposite from the silk end) about one or two corn rows in. Then (just like using toothpaste to brush your teeth in the morning), squeeze the corn out from the silk end and it will be silk free. Just let it cool a little before you cut it off the cob.
Ingredients
Directions
Preheat the oven to 450 degrees F. On a foil lined sheet pan, coat the grape tomatoes with olive oil and salt and pepper. Place springs of rosemary on the tomatoes.
Roast for 20 minutes or until the tomatoes begin to pop. In a pot on the stove, boil the potatoes in salted water for about 15 to 20 minutes or until fork tender.
Drain and set the potatoes aside. After potatoes cool, cut them in half. In a glass jar with a lid, add the last 4 ingredients and shake well to make the dressing. On a large platter, lay a bed of the chopped lettuce. In a large mixing bowl, combine the spring onions, tomatoes, potatoes and corn. Pour the dressing over the vegetables and coat well. Layer the vegetables over the lettuce. Garnish with the egg and parsley. Chill for a half hour covered. You will love this hearty fresh salad! Serves 6.
*If you are using fresh corn, the easiest way to cook corn on the cob is to leave the husk on. Place the corn in the microwave, just a couple cobs at a time on full power for 3-4 minutes. Remove from the oven and cut off the bottom (opposite from the silk end) about one or two corn rows in. Then (just like using toothpaste to brush your teeth in the morning), squeeze the corn out from the silk end and it will be silk free. Just let it cool a little before you cut it off the cob.