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.


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.

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