Celebrate this glorious weather with two of the best things about summer, fresh corn and new potatoes.
| salted water for boiling | |
| 1 ear | fresh yellow corn, medium- sized, husk and silk removed |
| 7c | baby red potatoes, cut into 1-inch pieces |
| 1 sm | yellow onion, finely chopped |
| 3t | white wine vinegar |
| 3 med | celery stalks, finely chopped (about 1 cup) |
| ¾c | mayonnaise |
| 3t | fresh basil, chopped |
| 1t | fresh dill, chopped, plus dill sprigs, for garnish |
| kosher salt and fresh cracked black pepper |
Boil the corn in lots of salted water for 4 minutes. Set aside until cool enough to handle.
Return water to a boil over medium-high. Add the potatoes and cook until tender, about 15 minutes. Drain and let cool.
Combine the onion and vinegar in a large bowl and let stand for 10 minutes. Stir in the celery, mayonnaise, and herbs, 2½ teaspoons salt and a few generous cracks of pepper.
Cut the kernels from cob. (Save the cob for stock.) Add the kernels and potatoes to onion mixture; stir until well mixed. Cover and chill at least 1 hour or up to 3 days. To serve: check seasoning and garnish with dill sprigs.
Serves 6-8.