b'T e mpt i n gT ate rsIngredients: Summer 2 pounds small red potatoes, scrubbed & halved Potato Salad 1 tablespoon salt 2 ears of corn, shucked 1 tablespoon dijon mustard 3 tablespoons pickle juice, divided 1 red bell pepper, diced 3/4 cup mayonnaise 1/2 teaspoon paprika 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 cup celery, diced 1/3 cup dill pickle, coarsely chopped 1/4 cup red onion, chopped 1/3 cup green onion, chopped 2 tablespoons fresh dill, minced 2 tablespoons fresh chopped chivesDirections:1. Place the potatoes in a large pot with enough water to cover by 2 inches. Coverand bring to a boil over high heat. Once boiling, uncover, add the salt and the two ears of corn; reduce heat to medium. Simmer for 10 - 15 until the potatoes and corn are tender. Drain.2. Add the potatoes to a large bowl. Combine 2 tablespoons of the pickle juicewith the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.3. Dice the red pepper, removing the ribs and seeds. Set aside.4. Set a medium size bowl upside down inside a larger bowl and stand a corn cob ontheinvertedbowl.Cutthekernelsothecob,lettingthemfallintothelargerbowl. Repeat with other cob.5. In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice,paprika, salt and pepper. Stir until smooth.6. In the bowl with the potatoes, add the bell pepper, corn, celery, pickles, red onion,green onions and the dill. Pour the sauce over and toss to coat.7. Sprinkle the salad with the chopped chives, a few red pepper & dill for garnish.JULY/AUGUST 2021 POTATO GROWER 29'