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Jun. 7th, 2012 05:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandMain house, Empire Mine, Grass Valley, California
Potato, Corn and Cherry Tomato Salad with Basil Dressing
Makes 8 servings
2 tablespoons white wine vinegar
1/2 cup olive oil
1 cup packed 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
Put vinegar, oil, basil, salt and pepper in blender or food processor. Process until emulsified.
Boil potatoes in a large pot until they can be pierced easily with tip of a sharp knife, 15 to 20 minutes.
Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.
Put potatoes, cherry tomatoes and corn kernels in large bowl. Pour in the basil dressing and toss gently to combine.
Serve immediately.
Potato, Corn and Cherry Tomato Salad with Basil Dressing
Makes 8 servings
2 tablespoons white wine vinegar
1/2 cup olive oil
1 cup packed 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
Put vinegar, oil, basil, salt and pepper in blender or food processor. Process until emulsified.
Boil potatoes in a large pot until they can be pierced easily with tip of a sharp knife, 15 to 20 minutes.
Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.
Put potatoes, cherry tomatoes and corn kernels in large bowl. Pour in the basil dressing and toss gently to combine.
Serve immediately.
