pat's Recipe

Potato, Corn and Cherry Tomato Salad with Basil Dressing

Category: Potato salads

2 1/2 lbs small red potatoes (new)
2 Tbsp white vinegar
1/2 cup olive oil
1 cup packed fresh basil
sa.t and ground black pepper, to taste
1/2 cherry tomatoes, halved
6 ears fresh corn, cooked and kernels
removed

Place the potatoes in a large pot, then add enough water to cover them. Cover and bring to boil. Cook until the potatoes are easily pierced with a knife, about 15 to 20 minutes. Drain and cool until the can be handled. Cut each into quarters; do not peel.
In a food processor or blender, combine the vinegar, olive oil, basil, salt and pepper. Process until smooth and emulsified.
In a bowl, combine the potatoes, tomatoes and corn kernels. Add the dressing and toss gently to combine. Serve immediately.

makes 8 servings