Thai Basil Potato Salad

Thai sauce is added to red skinned potatoes, corn, and herbs for a refreshing yet simple potato salad.

Prep Time: 30 minutes Yield: 6 servings

INGREDIENTS:

24 ounces (1.5 lbs) baby red skinned potatoes, boiled in salted water until fork tender, cut in halves

1/4 cup minced Thai basil (or regular basil if Thai basil unavailable)

1 cup cooked corn kernels, preferably fresh (1 large ear equals 1 cup)

1/4 cup fresh scallions, diced, including green tops

1/4 cup chopped flat leaf parsley

2 tbsp lemon juice

1/3 cup bottled thai chili sauce

1/4 tsp red pepper flakes (or to taste)

2 tsp white pepper

salt, to taste

1/3 cup olive or vegetable oil

Place potato halves in large glass mixing bowl. Mix together remaining ingredients and pour over potatoes. Gently toss and refrigerate until serving.