Potato, Corn and Tomato Salad

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1 (1/2lb) package frozen corn, thawed
• 1 1⁄2 lbs boiling potatoes, quartered lengthwise and cut into ¾ inch slices
• 5  tablespoons white wine vinegar
• 1  cup  packed fresh basil, chopped
• 1  clove garlic, chopped
• 1⁄2 cup olive oil
• 1⁄2 red onion, minced
• 1⁄2 lb cherry tomatoes, quartered

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.