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Posted Sunday, June 21, 2009
Pittsboro, NC - If you need inspiration to find a dish that stands up to the heat, author Debbie Moose has a new book out called, simply enough, "Potato Salad: 65 Recipes from Classic to Cool" (Wiley Hardcover, $16.95).
An easy and refreshing potato salad recipe to try, Potato, Corn and Cherry Tomato Salad with Basil Dressing, "captures the spirit of summer, with its fresh basil and just-picked vegetables," Moose says. It comes from her friend Carol Reuss in Pittsboro, N.C., who got the recipe from a neighbor, Cynthia Jones.
Potato, corn and cherry tomato salad with basil dressing
2 tablespoons white wine vinegar
1/2 cup olive oil
1 packed cup fresh basil leaves
Salt and freshly ground black pepper to taste
2 1/2 pounds red potatoes
1/2 pound cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed
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.
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. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.
Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
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