Potato, Corn and Tomato Salad

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Total Time
25mins
Prep 15 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Put thawed corn in large bowl.
  2. Steam potatoes, covered, 8-10 minutes or until just tender; add to bowl.
  3. Toss with 1 tblsp of the vinegar and salt to taste.
  4. In blender or processor, blend basil, garlic, 4 tblsps vinegar and add oil in a stream to emulsify.
  5. Pour dressing over corn and potatoes.
  6. Add onion and tomatoes and season to taste.
  7. (can be made 1 day ahead).
  8. Serve at room temperature.
Most Helpful

4 5

Very easy, and very tasty thnks Evelyn. I made this to be eaten warm, as a side with hamburgers. As it was our only vegetable, I substituted some of the corn for frozen baby peas, which made it very cocourful.

4 5

The flavor of this salad was really good, but I will use a little less vinegar when I make it again. This will be a good recipe to have when we grill. Thanks for sharing the recipe!