All-American Potato Salad, Grilled-Corn and Eating in Your Bathing Suit
The swimming pool days are upon us. Does anything cut through the heat like a jump in the pool? It's time to throw some food on the grill and eat outside in our bathing suits.
We learned a couple of things from Martha's All-American Potato Salad recipe. One was to boil the potatoes with their skins on in a large pot of water. When we peeled the still-hot potatoes they had a nice texture and flavor and had not absorbed too much water. Martha tosses the warm diced potatoes with cider vinegar.
second salad, the Grilled-Corn and Tomato Salad, provided a lot of bang
for the buck - easy to throw together but big on flavor. You take three
ears of corn and remove the husks. Then, heat a grill to high, place
corn on grill until lightly browned and charred. (You could also do
this in the oven by placing the corn under the broiler and making sure
to turn occasionally).
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