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
Potato Salad with Corn, Tomatoes, and a Basil Dressing Recipe
- Quick Glance
- 15 M
- 45 M
- 6 servings
- 2 tablespoons white wine vinegar
- 1/2 cup olive oil
- 1 packed cup 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
- 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 immediately.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!