Food Network: Potato, Tomato, Corn and Basil Salad

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Potato, Tomato, Corn and Basil Salad
Recipe courtesy Dave Lieberman

Ingredients
1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
1 large bunch fresh basil, rinsed, dried, and leaves picked
1/4 cup extra-virgin olive oil
2 large lemons, juiced
1 teaspoon kosher salt
About 15 grinds freshly ground pepper

Instructions
Place the potatoes in a large pot of salted water and
bring to boil. Cook until just fork tender, about 15 minutes. Fish out the
potatoes with a spider or slotted spoon and place them in a bowl of ice cold water
to stop them from cooking.

Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to
7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to
drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters
and place in a large bowl.

Remove corn from water and also let drain. Use a chef's knife to cut the kernels
off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil
leaves. Add olive oil and lemon juice and toss gently to combine. Season, to

taste, with salt and pepper. Serve immediately.