Fresh Corn and New Potato Salad with Cherry Tomatoes

Look for different colored new potatoes at your farmers market. You will be surprised to find how many different varieties and colors there are. Ask about cooking suggestions as not all potatoes cook at the same rate. If you are choosing different colors to boil or steam, ask which ones can be steamed together to give a multicolored potato salad.

Ingredients
3 lbs. new potatoes – about 4 ounces cleaned per person
6 ears fresh corn – about ¼ cup kernels per person
¾ lbs. cherry tomatoes – halved if they are large, not if they are small!
1 cup Basil Dressing
Salt and pepper to taste

Procedure
1. Steam new potatoes until fork tender.
2. Toss them in a bowl with a little of the Basil Dressing and allow them to cool.
3. Cook the corn and allow it to cool.
4. Over a bowl, run a knife blade down the cob of corn to remove the kernels into the bowl.
5. Discard the cob.
6. Add the kernels of corn and the cherry tomatoes to the potatoes.
7. Toss with just enough dressing to flavor the salad to your liking.
8. Season the salad with salt and pepper.
9. Serve.

Basil Dressing
½ cup white wine vinegar
½ cup olive oil
1 cup fresh basil leaves
1 tsp Dijon mustard
salt and pepper to taste

Procedure
Chop basil very fine and mix with a bowl with other ingredients or
puree all ingredients in a blender.