American

Tomato Basil Sweet Corn Potato Salad

Name: Tomato Basil Sweet Corn Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups halved cherry tomatoes; 1/2 teaspoon Kosher salt; 1/3 cup extra-virgin olive oil; 3 tablespoons white wine vinegar; 1 tablespoon grainy mustard; 1 tablespoon tamari; 1 tablespoon white or yellow miso; 1 medium shallot (minced); 2 cups yellow corn kernels (cut off of blanched corn ears or frozen thawed); 2 cups baby potatoes (steamed until fork tender and cut in 1-inch chunks); 1/4 cup chopped fresh basil leaves; shaved Parmesan for garnish (optional)

Tomato Basil Sweet Corn Potato Salad has a unique vinaigrette based on mustard, white wine vinegar, tamari, and miso.

By Chef Laura Bonicelli

miso

Prep Time

15 min

Cook Time

—

Total Time

15 min

Servings

4 servings

Ingredients

2 cupshalved cherry tomatoes
1/2 teaspoonKosher salt

dressing

1/3 cupextra-virgin olive oil
3 tablespoonswhite wine vinegar
1 tablespoongrainy mustard
1 tablespoontamari
1 tablespoonwhite or yellow miso
1 medium shallot (minced)
2 cupsyellow corn kernels (cut off of blanched corn ears or frozen thawed)
2 cupsbaby potatoes (steamed until fork tender and cut in 1-inch chunks)
1/4 cupchopped fresh basil leaves
shaved Parmesan for garnish (optional)

Instructions

1
Put cherry tomatoes in a large bowl and sprinkle with salt. Let stand at room temperature for 30 minutes.
2
Combine all dressing ingredients in a blender. Blend until thoroughly combined.
3
Combine the corn, potatoes, and basil with the tomatoes. Toss with enough dressing to coat. Chill before serving and top with shaved Parmesan, if using.

Nutrition (per serving)

325

Calories

Protein

35g

Carbs

20g

Fat

Fiber

759mg

Sodium