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.