Red Potato, Corn and Cherry Tomato Salad

1. 1

   Whirl the vinegar, oil, basil, salt and pepper in a blender to prepare the dressing.

2. 2

   Cook the corn; remove kernels from the cobs and cool completely.

3. 3

   Cover the potatoes in water (about 2 inches higher than the potatoes).

4. 4

   Cook until tender (approx.

5. 5

   10-15 minutes).

6. 6

   Drain and cool slightly.

7. 7

   Toss with most of the dressing and set aside.

8. 8

   When completely cool, toss with the remaining ingredients and the balance of the dressing.

9. 9

   Add additional salt and pepper to taste.

10. 10

    Best served at room temperature to allow the flavors to come through.

11. 11

    In a hurry?

12. 12

    Use one tube of prepared basil in place of fresh basil.

13. 13

    Shake the dressing to mix, do not use blender.

14. 14

    Steam a large bag of frozen, petite yellow corn and cool it.

15. 15

    I sometimes toss everything together, except the cherry tomatoes, while its still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.