Ingredients:
2 1/2 lbs boiled "baby" red potatoes, halved
2 cobs worth of corn kernels
1 small onion, chopped
8 cornichons, chopped
1/4 cup mayonnaise
1/2-1 tablespoons Old Bay
freshly ground black pepper
Directions:
Toss the corn, onion, cornichons and potato together in a medium bowl. In a small bowl, whisk together the mayo and Old Bay. Drizzle over the potato mixture. Stir to evenly coat. Serve at room temperature.
My thoughts:
Old Bay, potato salad and fresh corn. The hallmarks of a Baltimore summer along with steamed crabs and humidity. I guess I could have put crab in it really drive the point home but like most natives, I don't like to take away from the taste of the crab or use a lot of filler. Instead, I served this with steamed crabs. Normally I don't serve anything with steamed crabs but I had a special request. I liked how the potato salad came out, good crunch and sweetness from the corn and just a hint of pickle.
This sounds really good. Maybe Chris and I can take it in our lunches next week. Would you believe that we've NEVER owned Old Bay? Usually I use celery salt if a recipe calls for it, thanks to your investigative tasting that one time, but I might just have to invest in a tin. How shameful, native Baltimoreans without Old Bay.
ReplyDeleteNo Old Bay?? I have little tins and a huge Costco-sized container.
DeleteI made this and loved it! I had the Old Bay Garlic and Herb. My new favorite!
ReplyDeleteStupid question but is the corn raw or cooked?
ReplyDeleteraw
ReplyDeleteI really enjoy finding new uses for Old Bay. This one is great!
ReplyDelete