Message from Maggie:  Its 100 degrees in DC!   Help us.  We had friends for dinner and made steak, asparagus, green salad, and wanted a cool side.  This is an altered recipe from Better Homes and Gardens that my mother in law shared with me.  Its nice for a hot summer day since you can make in advance and serve at room temperature.

Ingredients:

• 3 ears of corn
• 2 pounds of small waxy potatoes, duh as yukon gold or red bliss
• 1 medium red onion
• 3 Tablespoon white wine vinegar
• Black pepper to taste
• 1/4 cup extra virgin olive oil
• 1/2 cup finely chopped fresh basil
• 1/2 cup finely chopped fresh parsley

Instructions:

1. Shuck corn then place ears in a large pot with the potatoes.  Add water and 1 T. of salt to cover by 2 inches; bring to boil.
2. Boil, covered, for 2 to 4 minutes until corn is tender.
3. Remove corn.
4. Continue to boil potatoes 15 to 20 minutes until very tender.
5. while potatoes cook, finely chop onion.
6. In a large bowl combine onion with the vinegar, 1 teaspoon of salt, and 1/2 teaspoon pepper.
7. Cut kernels from ears of corn and add to the onion in the bowl.
8. When potatoes are very tender, drain in a colander.  Cool enough to handle.  Place them on aboard and press with hands or a potato masher to break up.
9. Add the oil and gently stir to combine.
10. Let the salad come to room temperature, then add the herbs and season with salt and pepper to taste.
11. If desired, cover and chill up to 24 hours.  Let stand at room temperature at least 1 hour.
12. If needed, toss with additional olive oil and vinegar before serving.