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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, cook potatoes, covered, in enough boiling salted water to cover about 5 minutes or just until tender. Drain and cool. Cut corn kernels from cobs. On a large serving platter, arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
For dressing, in a screw-top jar, combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with cheese and basil leaves.