Potato, Corn, and Cherry Tomato Salad with Basil Dressing

1. 1

   In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified.

2. 2

   In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender.

3. 3

   Drain the potatoes, let them cool, and quarter them.

4. 4

   In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.