Wednesday, February 11, 2009

Potato, Corn, and Cherry Tomato Salad

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.

1 comment:

  1. These dishes all look so yummy! Can I hire you to be my chef??? :-)