Potato, Corn, and Cherry Tomato Salad with Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons white-wine vinegar |
1/2 cup olive oil |
1 cup packed fresh basil leaves |
2 1/2 pounds small red potatoes |
the kernels cut from 6 cooked ears of corn |
1/2 pound cherry tomatoes, halved |
Directions:
1. In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.
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