1-2 TB apple cider vinegar
1/2 cup olive oil
1 cup packed fresh basil leaves
sea salt to taste
2 1/2 lbs small red potatoes, diced
corn kernels cut from 6 ears (or 2 10-oz packages frozen corn, defrosted)
1/2 lb cherry tomatoes, halved
Blend together vinegar, oil, basil, and salt in a blender until dressing is emulsified.
Steam potatoes. Cool. Combine all ingredients in a large bowl. Toss gently.