Ye Olde Tavern Life

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.