Fresh Corn & Potato Salad

While there's a lot to love about summer produce, there may be no greater joy than freshly harvested sweet corn, so tender that the kernels can be eaten raw. No need for blanching here! This salad showcases this wonderful crop in a citrusy lime-based dressing. It's perfect picnic material, though eating it left-over for lunch in your office kitchen is good too.

Fresh Corn & Potato Salad

From Southern Living

• 1 pound baby red potatoes
• 1/4 cup chopped fresh cilantro
• 3 Tbsp. fresh lime juice
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 3 cups fresh corn kernels (about 6 ears)
• Large red bell pepper, diced
• Avocado, peeled and diced
• 1/2 cup sliced green onions

Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes or just until tender. Drain and let cool 15 minutes.

Whisk together cilantro and next 4 ingredients in a large bowl. Add warm potatoes, corn, and remaining 3 ingredients; toss to coat. Serve at room temperature or chilled.