Recipe: Green Grocer Potato Salad

• 3 pounds of red or Yukon gold potatoes, cubed and boiled in a large pot of heavily salted water for 5 to 7 minutes till just done
• 1 pound green beans, sliced into inch-long pieces, blanched for three minutes in the same water with the potatoes
• Three to four ears of cooked corn, kernels removed after cooking
• 1 pint halved or quartered cherry or grape tomatoes

These ingredients are all approximate and can be varied according to your taste. Just make sure that the potatoes remain the main ingredient by weight and volume.

Make a lemon-juice based vinaigrette using 1/3 cup of fresh lemon juice, one teaspoon of salt, one teaspoon of freshly ground pepper, and one tablespoon of Dijon mustard. Whisk into this mixture 2/3 to 1 cup of your favorite olive oil and about 1/4 cup of thinly sliced basil leaves. (Basil is easier to slice with small scissors than with a knife.)

Pour dressing over the warm salad ingredients and let sit five to ten minutes to soak up the dressing. Serve warm or at room temperature. Serves 8 to 12. You may not need all of the dressing, but you may use it on any of your favorite summer salads.