Potato Salad with Corn, Tomatoes, and a Basil Dressing
This potato salad with corn, tomatoes, and a basil dressing isn't your typical picnic fare. Loaded with summer's best veggies, it gets topped with a truly tasty dressing that goes particularly well with the cherry tomatoes.
Ingredients
- 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
Instructions
- 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.
- 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.
- Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.
- Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
Nutrition
Serving: 1portion | Calories: 377kcal | Carbohydrates: 48g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 52mg | Fiber: 5g | Sugar: 9g