Golden Corn Salad with Potatoes and Cherry Tomatoes

This salad is sooo easy to make- and tastes amazing. I made it for dinner tonight night and severed it with Cod. Pete LOVED it! We will make it again next week, for sure. This is a great way to use your fresh veggies. It's light but filling. We had plenty left over, even after Pete had 3 servings!

Ingredients:
8 ounces small yellow Finnish potatoes or small red potatoes
2 cups fresh corn kernels
1 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
3 cups arugula, trimmed

Directions:
1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss.