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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.

pattys cake

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.

potato veg salad

Summer Vegetable Potato Salad

dressing

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

fresh veggies

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

whisk in vinegar

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

add oil

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

boil potatoes

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 potatoes

Drain and cool until able to handle.

corn potatoes

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.

zucchini

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

add to dressing

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

add basil and tomatoes

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.

potato salad

Serves 18 to 20


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2 comments

1 Tram Mai { 09.02.13 at 10:16 AM }

I am so making this!! Looks delicious!! Happy labor day!! 🙂

2 Marissa { 09.02.13 at 5:11 PM }

Sounds like my kind of potato salad!

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