Potato, Corn, and Cherry Tomato Salad with Basil Dressing

• 2 tablespoons white-wine vinegar
• 1/2 cup olive oil
• 1 cup packed fresh basil leaves
• 2 1/2 pounds small red potatoes
• the kernels cut from 6 cooked ears of corn
• 1/2 pound cherry tomatoes, halved

1. 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.
2. 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.
3. Drain the potatoes, let them cool, and quarter them.
4. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

whitewine vinegar, olive oil, basil, red potatoes, corn, tomatoes

Taken from www.epicurious.com/recipes/food/views/potato-corn-and-cherry-tomato-salad-with-basil-dressing-12279 (may not work)