Jim Coleman Recipes

New Potato White Corn and Cherry Tomato Salad

The Ingredients you will need are:

• 2 tablespoons of balsamic vinegar
• ½ cup olive oil
• 1 cup packed fresh basil Leaves
• ¼ cup packed fresh parsley leaves
• 2½ pounds small new potatoes
• 6 ears of corn, cooked and kernels removed
• ½ pound of cherry tomatoes, cut in half
• Salt & pepper to taste

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.