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Potato, Corn and Tomato Salad

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READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put thawed corn in large bowl.
  2. Steam potatoes, covered, 8-10 minutes or until just tender; add to bowl.
  3. Toss with 1 tblsp of the vinegar and salt to taste.
  4. In blender or processor, blend basil, garlic, 4 tblsps vinegar and add oil in a stream to emulsify.
  5. Pour dressing over corn and potatoes.
  6. Add onion and tomatoes and season to taste.
  7. (can be made 1 day ahead).
  8. Serve at room temperature.

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