2 tablespoons white wine vinegar
1/2 cup olive oil
1 packed cup fresh basil leaves
Salt and freshly ground black pepper to taste
2 1/2 pounds red potatoes
1/2 pound cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed
Put the vinegar, olive oil, basil leaves, salt and black pepper in a blender or food processor. Process until the mixture is emulsified.
Place the potatoes in a large pot, add enough water to cover them and bring to a boil.
Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.
Put the potatoes, tomatoes and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.