Mustardy Potato Tomato Corn Salad

mustardysalad

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.