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    You are in: Home / Recipes / Red Potato, Corn and Cherry Tomato Salad Recipe
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    Red Potato, Corn and Cherry Tomato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    CookKat's Note:

    Delicious summer salad, bursting with flavor.

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    Units: US | Metric


    1. 1
      Whirl the vinegar, oil, basil, salt and pepper in a blender to prepare the dressing.
    2. 2
      Cook the corn; remove kernels from the cobs and cool completely.
    3. 3
      Cover the potatoes in water (about 2 inches higher than the potatoes). Cook until tender (approx. 10-15 minutes). Drain and cool slightly. Toss with most of the dressing and set aside.
    4. 4
      When completely cool, toss with the remaining ingredients and the balance of the dressing. Add additional salt and pepper to taste.
    5. 5
      Best served at room temperature to allow the flavors to come through.
    6. 6
      In a hurry? Use one tube of prepared basil in place of fresh basil. Shake the dressing to mix, do not use blender. Steam a large bag of frozen, petite yellow corn and cool it. I sometimes toss everything together, except the cherry tomatoes, while it’s still warm.

    Ratings & Reviews:


    Nutritional Facts for Red Potato, Corn and Cherry Tomato Salad

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 524.7
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 35.4 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 7.7 g
    Sugars 7.8 g
    Protein 8.3 g

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