Potato, Corn and Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 (1/2 lb) package frozen corn, thawed |
1 1/2 lbs boiling potatoes, quartered lengthwise and cut into 3/4 inch slices |
5 tablespoons white wine vinegar |
1 cup packed fresh basil, chopped |
1 clove garlic, chopped |
1/2 cup olive oil |
1/2 red onion, minced |
1/2 lb cherry tomatoes, quartered |
Directions:
1. Put thawed corn in large bowl.
2. Steam potatoes, covered, 8-10 minutes or until just tender; add to bowl.
3. Toss with 1 tblsp of the vinegar and salt to taste.
4. In blender or processor, blend basil, garlic, 4 tblsps vinegar and add oil in a stream to emulsify.
5. Pour dressing over corn and potatoes.
6. Add onion and tomatoes and season to taste.
7. (can be made 1 day ahead).
8. Serve at room temperature.
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