Recipe - Potato Corn And Cherry Tomato Salad With Basil Dressing

2 tablespoon Whitewine vinegar
One half cup Olive oil
1 cup Packed fresh basil leaves
2 One half pound Small red potatoes
The kernels cut from 6
cooked ears of
; corn
One half pound Cherry tomatoes; halved

In a blender or food processor blend together the vinegar, the oil, the
basil, and salt and pepper to taste until the dressing is emulsified. In a
large saucepan combine the potatoes with enough cold water to cover them by
2 inches, bring the water to a boil, and simmer the potatoes for 15
minutes, or until they are tender. Drain the potatoes, let them cool, and
quarter them. In a large bowl combine the corn, the potatoes, the tomatoes,
the dressing, and salt and pepper to taste and toss the salad gently.

Serves 8.

Gourmet July 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.