Potato, Corn, and Cherry Tomato Salad with Basil Dressing
By the end of summer, the corn, cherry tomatoes, and basil are at their peak, and this recipe from Gourmet Magazine, July 1993, p. 80,
is one of those marvelous combinations to keep for just that time. The only tedious part of the recipe is to remove the
cooked corn from the cob, but once that's done, the salad just takes a few moments. Serve this with barbecued chicken or
hamburgers or cold cuts. It brings out the fresh flavor of the vegetables and looks beautiful on the serving platter.
- 2 T. white-wine vinegar
- 1/2 cup olive oil
- 1 cup packed fresh basil leaves - don't substitute dried basil
- 2 1/2 pounds small red potatoes
- kernels cut from 6 cooked ears of corn
- 1/2 pound cherry tomatoes, halved
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
In a blender or processor, blend the vinegar, oil, basil, salt and pepper until emulsified.
In a large saucepan combine the potatoes with enough cold water to cover by 2 inches.
Bring to boil, and simmer until tender.
Drain, cool, and quarter potatoes. If you prefer to peel the potatoes, you may, but if the potatoes are young and fresh,
the skin should be tender and delicious. Combine the corn, potatoes, tomatoes, dressing, and additional salt and
pepper to taste. Leftovers can be refrigerated, well covered, for a few days. Serves 8.