• 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


  • 1 tbsp. olive oil
  • 2 tbsp. red win vinegar
  • 1 tsp. dijon mustard
  • ¼ tsp. salt
  • ½ tsp. ground pepper
  1. 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.
  2. Meanwhile in large pan, add olive oil, onions, zucchini and corn. Cook until tender, about 5 minutes. Set a side.
  3. Once potatoes are cooled, add the cooked vegetables; mix well. Mix in tomatoes and basil, mix well.
  4. To make dressing: In a bowl whisk together olive oil, vinegar, mustard and salt and pepper. Pour dressing over potato salad.
  5. Serve warm or refrigerate until ready to serve.