Ingredients
- 500g Chat Potatoes
- 1 tbsp. olive oil
- ½ cup onion, cut into rings
- 2 zucchini, diced into bite size pieces
- 1 ear of corn about, shucked
- 2 cups tomatoes, diced
- 5 basil leaves, sliced thin
Dressing:
- 1 tbsp. olive oil
- 2 tbsp. red win vinegar
- 1 tsp. dijon mustard
- ¼ tsp. salt
- ½ tsp. ground pepper
Instructions
- Place potatoes in a large pot and just cover the potatoes with water. Bring to a boil and cook until potatoes are just tender, about 15 minutes. Drain the potatoes and place in a bowl to cool.
- Meanwhile in large pan, add olive oil, onions, zucchini and corn. Cook until tender, about 5 minutes. Set a side.
- Once potatoes are cooled, add the cooked vegetables; mix well. Mix in tomatoes and basil, mix well.
- To make dressing: In a bowl whisk together olive oil, vinegar, mustard and salt and pepper. Pour dressing over potato salad.
- Serve warm or refrigerate until ready to serve.
