Colorful Potato Salad

2 pounds unpeeled boiling potatoes

³/4 cup peanut oil

¹/4 cup finely chopped red onion

4 ears fresh corn

¹/4 cup finely sliced chives

¹/2 teaspoon or less of chopped rosemary

2 teaspoons coarse salt

¹/2 teaspoon freshly ground black pepper

¹/4 cup high-quality apple cider vinegar

3 large ripe tomatoes
Boil potatoes whole until just tender. Remove potatoes to a cutting board and save the water. Heat peanut oil in a skillet, add onion and simmer to tenderize 1 to 2 minutes. Remove from heat and keep warm.

Bring the potato water back to a boil, add the corn and boil until just tender, 2 to 4 minutes. Transfer corn to the cutting board.

Chop the potatoes into ¹/2-inch dice and put them in a large salad bowl. Sprinkle with herbs, salt, pepper, cider vinegar, warm onions and oil. Toss gently. Cut the kernels from the corn cobs and fold into the potatoes. Refrigerate the salad at least one hour.

Peel the tomatoes and cut them into ¹/2-inch pieces. Toss gently with potato salad and serve. Makes 8 servings.

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