potato-corn-and-cherry-tomato-salad-with-basil-dressing-12279.json

{
    "directions": [
        "In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently."
    ],
    "ingredients": [
        "2 tablespoons white-wine vinegar",
        "1/2 cup olive oil",
        "1 cup packed fresh basil leaves",
        "2 1/2 pounds small red potatoes",
        "the kernels cut from 6 cooked ears of corn",
        "1/2 pound cherry tomatoes, halved"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Food Processor",
        "Potato",
        "Tomato",
        "Side",
        "Fourth of July",
        "Vegetarian",
        "Quick & Easy",
        "Basil",
        "Corn",
        "Summer",
        "Gourmet"
    ],
    "title": "Potato, Corn, and Cherry Tomato Salad with Basil Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/potato-corn-and-cherry-tomato-salad-with-basil-dressing-12279"
}