Potato Salad with Peas and Corn

Bright peas and corn add lots of color and surprising sweetness to this super-simple side, while grated Parmesan lends a savory undertone. If you want a meaty kick, add chopped prosciutto to the recipe.

Maggie Shi

Potato Salad with Peas and Corn

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    2 pounds Yukon Gold potatoes 1/2 cup fresh or frozen corn, thawed
    5 tablespoons mayonnaise 4 slices prosciutto, chopped (optional)
    6 tablespoons freshly grated Parmesan salt, to taste
    1/2 cup frozen peas, thawed


    Prep: 10 min Total: 45 min
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    • 1

      Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.

    • 2

      Meanwhile, in a small bowl, combine mayonnaise with Parmesan.

    • 3

      Cut potatoes into bite-size pieces and place in a large bowl. Add mayonnaise-cheese mixture and mix well. Add peas, corn, salt and prosciutto (if using) and stir to combine. Taste and adjust seasoning if needed.

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