Potato Salad with Corn, Tomatoes, and a Basil Dressing
Potato Salad with Corn, Tomatoes, and a Basil Dressing requires roughly 45 minutes from start to finish. This recipe serves 6 and costs $1.9 per serving. One portion of this dish contains roughly 7g of protein, 20g of fat, and a total of 377 calories. 14 people have made this recipe and would make it again. It works well as an affordable salad. It is brought to you by Leites Culinaria. The Fourth Of July will be even more special with this recipe. Head to the store and pick up white wine vinegar, salt and pepper, red potatoes, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 67%, this dish is solid. Try Charred Corn Salad with Basil and Tomatoes, Charred Corn Salad With Basil And Tomatoes, and Orzo Salad With Corn, Tomatoes, & Basil for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 pound cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed
1 packed cup fresh basil leaves
1/2 cup olive oil
2 1/2 pounds red potatoes
Salt and freshly ground black pepper, to taste
2 tablespoons white wine vinegar.jpg)
Equipment:
food processor
blender
knife
pot
bowl
Cooking instruction summary:
1. 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.2. 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.3. Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.4. Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
Step by step:
1. 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.
2. 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.
3. Drain and let cool until you can handle them but they are still warm.
4. Cut into quarters, but do not peel.
5. Put the potatoes, cherry tomatoes, and corn kernels in a large bowl.
6. Pour in the basil dressing and toss gently to combine.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
