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This is not your traditional potato salad, but it tastes fabulous.  Made with no mayonnaise, it’s as light as it is tasty!  The oregano and Sherry wine vinegar give it such a fresh taste.

Ingredients

  • 3 ears of fresh corn, husked and steamed for 5 minutes
  • 2 pounds of red-skinned potatoes (1 1/2 – 2 inch diameter), quartered or halved.
  • 4 thick slices of bacon, cut into 1/2 inch pieces
  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons of Sherry wine vinegar
  • 1/3 cup of crumbled blue cheese
  • 1 cup of chopped green onions
  • 3 tablespoons of chopped fresh oregano

Directions

  1. Preheat your barbecue grill to high heat.
  2. Rub the corn with a bit of olive oil and grill, turning regularly until lightly charred on all sides. Let the corn cool, cut the kernels from the cobs, and set aside.
  3. Cook potatoes in boiling, salted water until tender, about 12 minutes. Drain the potatoes, let them cool 5 minutes in a strainer, and transfer to a large bowl.
  4. Saute the bacon until crisp. Transfer to paper towels.
  5. Whisk oil and vinegar in small bowl to blend. Season with salt and pepper.
  6. Drizzle 1/4 cup of the oil-vinegar blend over the potatoes; toss to coat.
  7. Add corn, bacon, cheese, onions, oregano, and 3 tablespoons of the dressing to the potatoes, and toss to coat.
  8. Season the salad with salt and pepper to taste, and add the remaining dressing by tablespoons to moisten, as desired.
  9. Serve warm or at room temperature.

Serves 8

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