Potato Tomato Corn Salad
Nothing tastes better, in the summer than a nice juicy salad! With these beautiful summer days, we are trying to pack in as much fun as we can before it’s over. That means fast meals that fit the season.
I am always trying to find new salads that my family will love and at the same time trying to find things that will keep my family healthy and staying away from fast food.
Fast food is our downfall in the summer because we are running from one activity to another.
- Place the potatoes in a pot of salted water and bring to a boil. Cook until tender when you poke with a fork, it will be about 15 minutes. Drain potatoes in a colander and rinse them with cold water to stop them from cooking.
- Cook corn in a large pot for 5 to 7 minutes until tender but not soft. Remove corn and rinse with cold water. Cut potatoes into quarters and place in a large bowl.
- Cut the kernels off each ear. Add the kernels to the same bowl as the potatoes. Add the tomatoes, onion, and baby spinach. In a small bowl, combine olive oil, lemon juice, salt, and pepper. Pour the mixture over the salad and toss it!