Updated: Aug 2
1 pound baby red potatoes, scrubbed
2 ears of corn - optional
2-3 hard boiled eggs, sliced - optional 1 pint grape tomatoes, halved lengthwise 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup) 2 peppers of different colors sliced thinly 1 large bunch fresh basil, rinsed, dried, and leaves picked or 1 cup chopped dill 1/2 cup crumbled feta - optional 1/4 cup extra-virgin olive oil 2 large lemons, juiced 1 teaspoon kosher salt About 15 grinds freshly ground pepper
Place the potatoes in large pot of salted water and bring to boil. Cook for about 15 minutes (until fork-tender) Fish out the potatoes and place them in a bowl of ice cold water to stop them from cooking.
Sauté the onion in 1 tablespoon olive oil until softened (3-5 minutes). Add the sliced peppers and sauté for another 7-10 minutes. Set aside. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl. Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, peppers, feta cheese, eggs and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Kid-Friendly Sangria Different colored fruit: peaches, plums, berries, grapes mangoes 1 cup cranberry or pomegranate juice 1 cup lemonade 2-4 cups seltzer or water ice Wash and cut the fruit so that they can fit in a cup. Leave some bigger pieces to garnish the individual cup. Place the small cut fruit in the bottom of a pitcher. Add the juices, seltzer and ice and mix well. Let the kids garish their own cup with wedges of citrus, a star fruit or anything else. Serve each cup with some of the fruit punch and fresh fruit.