Potato Salad With Corn And Cherry Tomatoes

• 3/4 pound purple potatoes
• 3/4 pound fingerling potatoes
• 1/2 cup plus 2 tbsp. extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 2 medium onions, cut into 1/2-in. dice
• 3 garlic cloves, finely chopped
• 3 large ears yellow corn, kernels cut off
• 1 pt. multicolored cherry tomatoes, halved
• 1 1/2 teaspoons finely chopped fresh marjoram leaves

1. Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).
2. Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.
3. Saute onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.
4. Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.
5. Add cooled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.
6. Note: Nutritional analysis is per serving.

purple potatoes, potatoes, extravirgin olive oil, sherry vinegar, kosher salt, pepper, onions, garlic, multicolored cherry tomatoes, marjoram leaves

Taken from www.myrecipes.com/recipe/potato-salad-with-corn-cherry-tomatoes (may not work)