Summer Potato Salad

Recently when I went to Austin to visit my cousin, her fiancé made this Summer Potato Salad and I couldn't get it out of my head.  It is very light compared to most potato salads and has lemon which is one of my favorites.  This one is SO SO good!  This is one that is even better the next day! 

Ingredients:

• Salad:
• Small bag red potatoes cooked then halved/quartered (I like the kind in a bag you can microwave)
• 1/4-1/2 red onion chopped coarsely (I have also made it with sweet yellow onion)
• 2 ears fresh corn (cut raw corn from the husk)
• 1 container of cherry tomatoes (sliced or quartered)
• Basil ( either torn fresh basil or dried will work)- I use a pretty generous amount of dried usually.
• Feta Cheese (I have also used Goat Cheese for a creamier finish)
• Salt
• Pepper
• Greek seasoning
• Dressing:
• 2 Lemons (Squeezed)
• 1/4 cup olive oil

Directions:

• Prep and add together all of the ingredients for the salad portion of the recipe in a large bowl.  I like to quarter the potatoes and tomatoes because it gives smaller bites and absorbs the dressing better.  Use as much or as little of each ingredient based on your tastes.  Just be sure not to overdo the amount of potatoes or your dressing will need to be adjusted because it might get to dry.  Be sure to salt and pepper your potatoes really well.
• In a measuring cup mix together your olive oil and fresh squeezed lemon juice well and pour over your potato salad. 
• Mix everything together really well and add more of the seasonings if needed. 
• Chill and serve!

**My husband and I have a recent obsession with goat cheese.  I originally made this with feta cheese and it was delicious this way.  I tried goat cheese one night and it took it over the edge for us and made it a little creamy.  That is the way we now like it every time!  But if you don't have access to or like goat cheese, try it with feta, or none!** 

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe.html