{Worthy Weekend Side Dish}

This potato salad is a decade long favorite of mine.

Since it's mayo-free, it keeps longer if you leave it out for guests or a party.

(Smart, right?) That makes this one perfect for BBQs, picnics or 4th of July.

To make: Boil potatoes. Let cool enough to handle, and then dice 'em up.
Add fresh chopped basil, tomato, corn, a dash of olive oil, salt, and pepper.

(I'm fairly liberal with the salt on this one.)

It's best, I think, when made with cherry tomatoes cut in half and corn

cut right off the freshly cooked cob. Here, I made it with canned corn and

vine ripe tomatoes just 'cuz that's what I had on hand. It was still good!

I hope you're all having a nice weekend. Thanks for stopping by. :)