Recipe By Chef Jim Coleman

New potatoes, corn and tomatoes are hitting the Farmer's Market! This dish celebrates the season.

Serves approximately 8 people

Ingredients

• 2 tablespoons of balsamic vinegar
• 1/3 cup olive oil
• 1 cup packed fresh basil Leaves
• ¼ cup packed fresh parsley leaves
• 2½ pounds small new potatoes
• 6 ears of corn, cooked and kernels removed
• ½ pound of cherry tomatoes, cut in half
• Salt & pepper to taste

Directions

1. Blend the vinegar and oil add to a blender along with the basil and parsley leaves. Add salt and pepper to taste. Puree the dressing until emulsified and well blended.

2. Over medium high heat in a large stock pot, combine the potatoes with enough water to cover them and bring the water to a boil. Turn down to a simmer and cook potatoes until they are tender for approximately 15 minutes.

3. Drain potatoes in a colander and let cool. In a large mixing bowl, combine the corn, potatoes, tomatoes, dressing, salt and pepper to taste and toss the salad to coat evenly.