Fingerling Potato-Corn Salad
2 lbs. fingerling potatoes
1 1/2 cups fresh corn kernals or 1 can (11oz.) whole kernal corn, drained
1/2 cup sliced scallions
1 medium size red bell pepper, halved, seeded and diced
1/4 cup olive oil
2 tbsp. red-wine vinegar
1 tsp. finely minced garlic
1 tsp. salt
1/2 tsp. pepper
Boil potatoes in water to cover, just until firm-tender. Let cool until warm.
Meanwhile, whisk all dressing ingredients in a serving bowl.
Cut potatoes into bite-size pieces. Add to dressing along with the corn, scallions and red bell pepper. Gently toss to mix and coat well. Cover and refrigerate at least 1 hour.