Basil Crush olive oil ·
Easy and Quick ·
Gluten Free ·
Potatoes Pastas and Grains ·
Salads ·
Sicilian Lemon balsamic ·
Potato, Tomato and Corn Salad
Potato, Tomato and Corn Salad
Salads
Ingredients
- 1 pound baby tri-color potatoes
- 3-4 ears of corn
- 1-pint grape tomatoes halved
- 1 small red onion, sliced thinly
- 1 large handful of fresh basil
- 1/4 cup Fustini's Basil Crush olive oil
- 1/2 lemon juiced, zested
- 3 tablespoons Fustini's Sicilian Lemon balsamic
- 1/4 cup mayonnaise
- Kosher salt and fresh ground black pepper
Directions
- 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.
- 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.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, balsamic salt and pepper. Toss over salad and serve.
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