Potato, Corn And Cherry Tomato Salad With Basil Dressing

21/2 pounds small red potatoes

2 tablespoons white vinegar

½

cup olive oil

1 cup packed fresh basil

Salt and ground black pepper, to taste

½

pound cherry tomatoes, halved

6 ears fresh corn, cooked and kernels removed

Place the potatoes in a large pot, then add enough water to cover them. Cover, then bring to a boil. Cook until the potatoes are easily pierced with a knife, about 15-20 minutes. Drain and cool until they can be handled. Cut each into quarters; do not peel.

In a food processor or blender, combine the vinegar, olive oil, basil, salt and pepper. Process until smooth and emulsified.

In a bowl, combine the potatoes, tomatoes and corn kernels. Add the dressing and toss gently to combine. Serve immediately.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 351 calories, 16 g fat (2 g saturated), 50 g carbohydrate, 6 g fiber, 7 g protein, 0 cholesterol, 180 mg sodium.

"Potato Salad" by Debbie Moose (2009 Wiley)