Summer Corn & Potato Salad
|Small new potatoes||3 Pound, scrubbed and halved|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Fresh corn kernels||1 1⁄2 Cup (24 tbs)|
|Chopped basil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Plum tomatoes||3 , quartered|
|Cherry tomatoes||8 , halved|
In a large pot cover the potatoes with water and bring to a boil.
Cook over medium heat for 15 minutes, or until tender.
Put the hot potatoes into a large bowl; sprinkle with the wine.
In a large skillet, place the corn over medium-high heat.
Cook for 3 to 4 minutes, stirring, until the corn begins to make popping sounds.
Transfer to the bowl with the potatoes.
Add the chopped basil, parsley, scallions, and capers.
In a small bowl, whisk together the vinegar, mustard, and lemon juice.
Slowly whisk in the oil until thickened.
Pour the vinaigrette over the potato mixture, season with salt and pepper, and toss to coat.
Gently stir in the tomatoes.
Serve the day it is made.