Part of AP lifestyle, Recipe from Debbie Moose’s “Potato Salad,” Wiley, 2009

Start to finish: 30 minutes
Servings: 8
Ingredients:

• 2 1/2 pounds small red potatoes
• 2 tablespoons white vinegar
• 1/2 cup olive oil
• 1 cup packed fresh basil
• Salt and ground black pepper, to taste
• 1/2 pound cherry tomatoes, halved
• 6 ears fresh corn, cooked and kernels removed
  

Place the potatoes in a large pot, then add enough water to cover them. Cover, then bring to a boil. Cook until the potatoes are easily pierced with a knife, about 15 to 20 minutes. Drain and cool until they can be handled. Cut each into quarters; do not peel.

In a food processor or blender, combine the vinegar, olive oil, basil, salt and pepper. Process until smooth and emulsified.

In a bowl, combine the potatoes, tomatoes and corn kernels. Add the dressing and toss gently to combine. Serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 351 calories; 140 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 50 g carbohydrate; 7 g protein; 6 g fiber; 180 mg sodium.