Potato Salad with Corn, Cherry Tomatoes, and a Basil Dressing
- 2 tablespoons white wine vinegar
- 1/2 cup olive oil
- 1 packed cup fresh basil leaves
- Salt and freshly ground black pepper to taste
- 2 1/2 pounds red potatoes
- 1/2 pound cherry tomatoes, halved
- 6 ears fresh corn, cooked, kernels removed
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1 packed cup)
- Cherry tomatoes (1/2 pound)
- Corn, fresh (6 ears)
- Red potatoes (2 1/2 pounds)
- Condiments
- White wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil (1/2 cup)
- Salt and freshly ground black pepper (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Published June 8, 2009 (3 years ago).
6 people saved this recipe.
