Golden Corn Salad with Fresh Basil

This is one of those recipes that symbolizes this particular summer to me.  I had it first at a graduation party in June, then stole the recipe from Kathy who got it from Karla and made it many times myself the remainder of the summer.  Here goes:

For the salad:
8 oz. small yellow potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear drop cherry tomatoes, halved
1 & 1/2 cups chopped red pepper
6 cups arugula (or mixed spring lettuce, I like the latter better I think)
1/2 cup torn fresh basil leaves (the more the better)
2 oz. goat/blue/feta cheese

For the dressing:
1/4 cup minced shallots
3 TB. white balsamic vinegar (I used an awesome cranberry pear white balsamic from this great store in our town, The Bleu Olive)
1 TB. dijon mustard
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 TB. extra virgin olive oil

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.

Combine shallots and the next 4 ingredients in a small bowl, stirring with a whisk.  Slowly pour oil into shallot mixture, stirring constantly.  Drizzle over corn mixture, toss well.  Add lettuce, toss.  Sprinkle with basil, top evenly with cheese.