summer vegetable potato salad

Ingredients

• - 1 pound yellow or red tiny new potatoes, sliced
• - two ears of corn, cooked, or 1 cup frozen whole kernel corn, thawed
• - four roma tomatoes, sliced or cut into thin wedges
• - 1/4 cup fresh basil leaves, torn
• - 1/4 cup olive oil
• - 3 tablespoons balsamic vinegar
• - 1 tablespoon finely chopped shallot
• - 1/2 teaspoon dijon style mustard
• - 1/4 teaspoon sugar
• - 1/4 teaspoons salt
• - 1/4 teaspoon ground black pepper
• - 1/2 cup crumbled goat cheese or feta cheese, 2 ounces
• - fresh basil leaves