Corn Potato Tomato Salad
Delicious, simple, seasonal salad for any potluck or backyard BBQ this summer. Three seasonal ingredients: corn, tomatoes, and basil are tossed with potatoes in an ultra simple vinegrette that makes them shine in their prime.
2 pounds small potatoes, such as Yukon Gold
1 pound cherry tomatoes
4 ears corn
1 cup basil leaves
Salt and pepper
1 shallot or 1 quarter red onion
1/4 cup neutral oil such as sunflower or Canola
1/4 cup white wine vinegar
Boil potatoes, cool and cut into 1/2 inch pieces. Boil corn and cut off cob. Slice cherry tomatoes in half. Combine in a large bowl. Chiffonade basil and add to salad.
Make dressing - mince shallot or onion, combine with oil and vinegar. Pour over salad and toss. Season with salt and pepper to taste.