Celebrate summer and Labor Day with this corn and potato salad

We are almost face-to-face with Labor Day, but there’s still a sliver of summer left. And we should not waste these last days telling each other how quickly the season has flown by.

Let’s spend the rest of summer and early fall eating all of the ripe, rainbow-hued produce that is spilling over at the farmer’s markets and (if we’re lucky) in our gardens. Tomatoes, eggplants, zucchini, herbs, string beans and — to some folks’ minds — the pick of the season: fresh sweet corn.

Do you have an avid corn lover in your world? The kind of person who will eat three ears of corn without blinking? A friend who will call you up in the fall, sounding panicked, to share the news that the corn stand has closed and the season is over?

I have several such people in my life. And I made this potato salad for them.

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