non-traditional Labor Day potato salad

Today is my Aunt Patty’s 60th birthday. Patty is the youngest of eight in the family and my mom is the oldest. My mom was 18 when Patty was born and she married my dad in November of that same year.

We celebrated yesterday with a birthday party at my Uncle Mike and Aunt Silvia’s lovely home. This is the cake that my sister, Sloane, had made at Honey Moon Sweets, for the occasion. The following recipe is one of the two salads I brought. The other salad will be posted tomorrow.

Happy Birthday, Patty!

And a very Happy Labor Day to all of you.

Summer Vegetable Potato Salad

Dressing

1/3 cup minced peeled shallots
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup white balsamic vinegar
1/3 cup olive oil

Salad

3 pounds baby red potatoes (or a mix of red and white)
4 ears fresh corn, shucked
2 cups diced zucchini
1 pound mixed baby heirloom tomatoes, diced
1/2 cup julienned fresh basil

Combine, shallots, Dijon, salt, and pepper in a large bowl. Whisk in white balsamic vinegar. Let sit for 5 minutes.

Slowly drizzle in the olive oil, whisking constantly, until fully emulsified. Set aside.

Place potatoes in a medium pot and cover with water and season with salt. Bring to a boil, and cook for 12 minutes or until tender.

Drain and cool until able to handle.

Cut into bite-size pieces and cut the corn off the cobs.

Coat a medium skillet with cooking spray and heat over medium-high heat. Add diced zucchini and cook 3 minutes, stirring occasionally, until lightly browned.

Add the potatoes to the large bowl with the dressing. toss well to combine. Then add the corn and zucchini.

Toss to combine and then cover and refrigerate for least 1 hour or for up to 6 hours.

Just before serving add the tomatoes and basil and again, toss to combine. Taste and adjust seasoning as needed. Garnish with a fresh basil sprig and serve.

Serves 18 to 20