This fresh and zesty take on potato salad makes a perfect side dish for your summer barbecue.
- 1 lb new potatoes, cooked and cut into bite size pieces
- 1 cup corn off the cob (fresh or frozen) blanched and drained
- 1 cup small grape tomatoes cut in half
- 1 Tbsp whole grain mustard
- Red onion thin sliced
- 2 Tbsp white wine vinegar
- 3 Tbsp olive oil
- 1 tsp salt
- ¼ tsp fresh ground black pepper
Combine all in bowl and toss together.