Yukon Gold Potato Salad Recipe
Serves 4 to 6
Place the potatoes in a large pot and add water to cover by 1 inch. Add the 1 tablespoon salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a large bowl.
In a small sauté pan, melt the butter over medium-high heat. Add the corn to the butter and cook until the corn is lightly browned, about 2 minutes.
Place the olive oil, lemon zest and juice, parsley, garlic and red-pepper flakes in a medium bowl. Mix well and season the dressing with salt and pepper.
Add the corn and ham to the potatoes. Add the dressing and mix well. Adjust the seasoning and serve.
From Made in America: A Modern Collection of Classic Recipes by Colby and Megan Garrelts / Andrews McMeel Publishing, LLC.