Today was another gorgeous day in Iceland. After work, we all went to Emily’s house for a barbecue. She made hamburgers, hot dogs, vegetable skewers and deviled eggs. I made potato salad and a corn salad. Both recipes are winners, so I thought I’d share, since the summer picnic season is here.
Danish Potato Salad from Epicurious.com
3 pounds medium Yukon Gold potatoes (each about 3 inches in diameter)
1/2 cup finely chopped fresh chives or green onion tops
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons red wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Corn, Pepper, and Scallion Salad
4 ears fresh corn, shucked (I’m in Iceland, I used two cans of corn)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb red bell peppers, chopped
1/2 cup coarsely chopped scallion or leek greens
Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add peppers and cook, gently stirring, 1 minute.
Remove skillet from heat and stir in scallions.
Transfer vegetables to a large plate to cool and season with salt and pepper.
