Potato Salad with Corn, Cherry Tomatoes and Basil Dressing

Cook the corn using your preferred method (boil, grill, roast). Allow to cool and remove kernels. While cooling, continue with the recipe.

Place the potatoes in a large pot. Add enough water to cover them, and bring to a boil. Cook until they are pierced easily with a fork or tip of a sharp knife, about 15 to 20 minutes.

Drain potatoes and let cool until you can handle them, but make sure they are still warm. Cut into quarters or bite-sized pieces, but do not peel.

Halve the tomatoes.

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.

Combine the potatoes, tomatoes and corn kernels in a large bowl. Pour the basil dressing in and toss gently to combine.

Serve immediately.