Potato, Tomato and Corn Salad

Directions

1. In a large pot, place potatoes and fill with water to cover potatoes. Add a large pinch of salt. Cook potatoes until fork-tender, about 15 minutes. Place cooked potatoes in an ice bath to cool.
2. When cooled, slice potatoes in half and place in a large bowl. Remove corn from cob and add to potatoes along with the tomatoes, onion and basil.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, balsamic salt and pepper. Toss over salad and serve.