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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.