Potato salad with tomatoes and corn

Preparing this salad in summer is as easy as shelling pears. Boiled potatoes, tomatoes, cheese, and freshly boiled corn are all you need for a potato salad.

Ingredients

• Young red potatoes (cut into thin slices) - 450 g
• Corn (boiled) - 2 ears
• Small tomatoes (cut into wedges) - 4 pcs.
• Fresh basil leaves (torn) - 1/4 cup
• Olive oil - 1/4 cup
• Balsamic vinegar - 3 tbsp l.
• Shallots (finely cut) - 1 tbsp. l.
• Dijon mustard - 1/2 tsp
• Sugar - 1/4 tsp
• Salt - 1/4 tsp
• Ground black pepper - 1/4 tsp.
• Goat cheese (crumbled) - 1/2 cup
• Fresh basil leaves for serving

Directions

1. Boil the potatoes in salted water until soft (but not boiled!) For about 5 minutes. Throw the potatoes in a colander, let the water drain. Remove the corn kernels from the cobs.
2. In a large serving bowl, place potatoes and tomatoes, sprinkle with corn kernels and 1/4 cup of torn basil.
3. Prepare the dressing. In a small bowl, combine olive oil, vinegar, shallots, mustard, sugar, salt and black pepper, whisk or whisk with a fork. Pour the dressing over the salad, sprinkle with cheese and fresh basil leaves.