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
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.
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.