Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons white-wine vinegar

　　1/2 cup olive oil

　　1 cup packed fresh basil leaves

　　2 1/2 pounds small red potatoes

　　the kernels cut from 6 cooked ears of corn

　　1/2 pound cherry tomatoes, halved

　　In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.