Potato Salad with Corn, Cherry Tomatoes, and a Basil Dressing

by Debbie Moose
from Potato Salad: 65 Recipes from Classic to Cool
(John Wiley & Sons, 2009)
6 servings

This salad captures the spirit of summer, with its fresh basil and just-picked vegetables. My friend Carol Reuss in Pittsboro, North Carolina, got the recipe from a neighbor, Cynthia Jones.—Debbie Moose

convert Ingredients
2 tablespoons white wine vinegar
1/2 cup olive oil
1 packed cup fresh basil leaves
Salt and freshly ground black pepper to taste
2 1/2 pounds red potatoes
1/2 pound cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed

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Method
1. Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified.

2. Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.

3. Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.

4. Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediate

Recipe © 2009 by Debbie Moose. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.