Potato Salad with Corn, Tomatoes, and Lemon

Potato Salad with Corn, Tomatoes, and Lemon
Serves 8

2.5 red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handfuls chopped basil
1 pint whole cherry/grape tomatoes
1 small red onion, thin quarter slices
Salt/Pepper
Juice of 3 lemons
~1/2c olive oil
2 tsp dijon mustard

Boil potatoes, drain and mix with 1/2 lemon's juice. Let cool
Make the dressing with mustard, lemon, and salt/pepper. Drizzle in enough oil to come together.
Mix it all let sit an hour, and then re-season and serve.