Put the white wine vinegar olive oil basil leaves salt and black pepper in a blender or food processor. Process until the mixture is emulsified.
Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the 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 the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine.
Serve immediately.
This recipe was taken from the Potato Salad cookbook by Debbie Moose.
This recipe has been added to the following public cookbooks:
Book One Tricia,
quintero specials,
Cook Kaz,
Memorial Day,
Lesl1e's Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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