v:gourmet

I made this the other night with the hope that I would have enough left over the next day so I could take a nice photo and post it on v:gourmet. But, alas, the potato pigs in the house hoovered it down and it was gone before I could steal some away from the table. I’ve been dreaming about it all week and decided to make twice as much today since I know, once again, it will be hoovered. You can half the recipe below if you think that’s necessary but I wouldn’t. Have I ever mentioned who needs meat when you’ve got salad like this?

4 lbs mini red potatoes, quartered

6 cobs of corn, shucked

1/4 cup olive oil

8 green onions, chopped

1 large shallot, chopped

1/2 cup sherry vinegar

5 tsps  dijon a l’ancienne

1 tsp sea salt

1/2 tsp fresh ground pepper

a whole bunch of dill, chopped

Boil potatoes in salted water under tender. Toss corn cobs in a little olive oil and salt and grill until nicely browned.

Meanwhile, chop shallots and soak in the sherry vinegar to make them tender and sweet. Chop green onion and dill and set aside. Once the corn is done, slice the niblets off the cob. In a large bowl, combine niblets, potatoes, olive oil, green onion, dill, sherry vinegar and shallots, dijon, salt and pepper and toss. Serve immediately and watch it get hoovered.