Tomato Basil Sweet Corn Potato Salad with Miso Vinaigrette
Fresh summer vegetables meet an umami-rich dressing made with miso, tamari, and grainy mustard. This isn't your typical potato salad! Get the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bonicellicookingclub.com.
Ingredients
- 2 cups halved cherry tomatoes
- 1/2 teaspoon Kosher salt
- 1/3 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon tamari
- 1 tablespoon white or yellow miso
- 1 medium shallot (minced)
- 2 cups yellow corn kernels (cut off of blanched corn ears or frozen thawed)
- 2 cups baby potatoes (steamed until fork tender and cut in 1-inch chunks)
- 1/4 cup chopped fresh basil leaves
- shaved Parmesan for garnish (optional)
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