Succotash Potato Salad
MAKES 8 TO 10 SERVINGS
3 pounds red potatoes, quartered
2 tablespoons plus 1½ teaspoons kosher salt, divided
5 tablespoons olive oil, divided
2 cups fresh corn kernels
1 (12-ounce) package frozen lima beans, cooked according to package directions and cooled
½ cup finely chopped red bell pepper
½ cup finely chopped red onion
½ cup sliced cherry tomatoes
¼ cup torn fresh basil
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
½ teaspoon crushed red pepper
Garnish: fresh basil leaves