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New Potato White Corn and Cherry Tomato Salad

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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


  • 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


    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.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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