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American · Salad
Potato and Corn Salad with Basil Vinaigrette
Small red potatoes boiled until tender, tossed with sweet corn and onion while still warm, and dressed with an olive oil, wine vinegar and basil vinaigrette instead of mayonnaise.
- YieldServes 6
- Hands-on25 min
- Total44 min
- Difficulty
Ingredients
- 900 gsmall red potatoes
- 225 gcorn kernels, about 1 1/2 cups, cooked or frozen and thawed
- 80 gsweet onion, chopped, about 1/2 cup
- 1 clovegarlic, minced
- ¼ cupfresh basil, minced
- 90 mlextra virgin olive oil
- 3 tbspwhite wine vinegar
- 1 tspDijon mustard
- to tastesalt
- to tasteblack pepper, freshly ground
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