Jill Rose :: Recipes :: Potato, Corn and Cherry Tomato Salad with Basil Dressing

I like to look for potato salads that do not use mayo. This is a good one.

Yield: 8
Prep time: 30 Minutes
Cook Time: Under 15 Minutes
Course: Side Dishes/Vegetables

Ingredients:

• 2 T white wine vinegar
• 1/2 c. olive oil
• 1 c. packed fresh basil leaves
• Salt and pepper
• 2-1/2 # cherry tomatoes, halved
• 6 ears fresh corn, cooked, kernels removed, or equal number of servings of frozen corn

Instructions:

Put vinegar, oil, basil, salt and pepper in blender or food processor.  Process until emulsified.

Place potatoes in a large pot, add enough water to cover and bring to boil.  Cook until potatoes are pierced easily with tip of a sharp knife--10 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 potatoes, cherry tomatoes and corn kernels in a large bowl.  Pour in the basil dressing and toss gently to combine.

Serve warm.