| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
White-wine vinegar |
| 1/2 |
c |
Olive oil |
| 1 |
c |
Packed fresh basil leaves |
| 2 1/2 |
lb |
Small red potatoes |
|
|
The kernels cut from 6 cooked ears of |
|
|
; corn |
| 1/2 |
lb |
Cherry tomatoes; halved |
INSTRUCTIONS
In a blender or food processor blend together the vinegar, the oil, the
basil, and salt and pepper to taste until the dressing is emulsified. In a
large saucepan combine the potatoes with enough cold water to cover them by
2 inches, bring the water to a boil, and simmer the potatoes for 15
minutes, or until they are tender. Drain the potatoes, let them cool, and
quarter them. In a large bowl combine the corn, the potatoes, the tomatoes,
the dressing, and salt and pepper to taste and toss the salad gently.
Serves 8.
Gourmet July 1993
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