Potato Salad With Corn, Cherry Tomatoes And Basil Dressing – a delicious recipe with White Wine Vinegar, Olive Oil, Fresh Basil, Red Potatoes, Cherry Tomatoes, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook the corn using your preferred method (boil, grill, roast). Allow to cool and remove kernels. While cooling, continue with the recipe.
2
Place the potatoes in a large pot. Add enough water to cover them, and bring to a boil. Cook until they are pierced easily with a fork or tip of a sharp knife, about 15 to 20 minutes.
3
Drain potatoes and let cool until you can handle them, but make sure they are still warm. Cut into quarters or bite-sized pieces, but do not peel.
4
Halve the tomatoes.
5
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.
6
Combine the potatoes, tomatoes and corn kernels in a large bowl. Pour the basil dressing in and toss gently to combine.
7
Serve immediately.
445
kcal
Calories
32
g
Fat
38
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Tablespoons White Wine Vinegar, 1/2 cups Olive Oil, 1 cup Fresh Basil Leaves, Packed, 2-1/2 pounds Red Potatoes, and more.
Yes, Potato Salad With Corn, Cherry Tomatoes And Basil Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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