Ingredients for 8 servings
- 2 Tablespoons White Wine Vinegar
- ½ Cup Olive Oil
- 1 Cup Packed Fresh Basil Leaves
- 1 to 2 Teaspoons Salt
- ½ to 1 Teaspoon Pepper
- 2 ½ Pounds Red Potatoes, Cut In Quarters or Bite Size Pieces
- 6 Ears Corn on the Cob
- 2 Pints Cherry Tomatoes, Halved
- 1 Shallot, Chopped
- 1 Small Red Onion, Diced
In a blender or food processor, blend or pulse together the white wine vinegar, olive oil, basil and salt and pepper until dressing is emulsified.
In separate pots, boil the potatoes and the corn until fork tender. Drain and let cool. Cut the kernels from the cobs.
In a large bowl, combine the potatoes, corn, tomatoes, shallot and red onion. Drizzle dressing over the top and toss to coat.
Salt and pepper to taste, if needed. Serve cold.