New Potato White Corn and Cherry Tomato Salad
The Ingredients you will need are:
Blend the vinegar and oil add to a blender along with the basil and parsley leaves. Add salt and pepper to taste. Puree the dressing until emulsified and well blended.
Over medium high heat in a large stock pot, combine the potatoes with enough water to cover them and bring the water to a boil. Turn down to a simmer and cook potatoes until they are tender for approximately 15 minutes.
Drain potatoes in a colander and let cool. In a large mixing bowl, combine the corn, potatoes, tomatoes, dressing, salt and pepper to taste and toss the salad to coat evenly. This recipe serves approximately 8 people.