Potato, corn and cherry tomato salad with basil dressing
Loaded with fresh basil, tomatoes and fresh corn, this potato salad captures the spirit of summer. It's also very pretty.
2 T. white wine vinegar
½ cup olive oil
1 cup packed fresh basil leaves
Salt and freshly ground black pepper to taste
2½ lbs. red potatoes
½ lb. cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed
Put vinegar, oil, basil, salt and pepper in blender or food processor. Process until emulsified. Place potatoes in a large pot, add enough water to cover and bring to a boil. Cook until potatoes are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel. Put potatoes, cherry tomatoes and corn kernels in large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
I am the proprietress of a colonial tavern in Delaware established in 1825. The early taverns were not opened wholly for the convenience of travelers; they were for the comfort of the townspeople, for the interchange of news and opinions, the sale of solacing liquors, and the incidental sociability; in fact, the importance of the tavern to its local neighbors was far greater than to travelers.
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