Potato, corn, and cherry tomato salad with basil dressing

1 servings

Ingredients

Quantity Ingredient
2 tablespoons White-wine vinegar
½ cup Olive oil
1 cup Packed fresh basil leaves
2½ pounds Small red potatoes
The kernels cut from 6 cooked ears of
; corn
½ pounds Cherry tomatoes; halved

Directions

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

Serves 8.

Gourmet July 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes