Potato Salad With Corn And Cherry Tomatoes

By Sunset
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3/4 pound purple potatoes

3/4 pound fingerling potatoes

1/2 cup plus 2 tbsp. extra-virgin olive oil

3 tablespoons sherry vinegar

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

2 medium onions, cut into 1/2-in. dice

3 garlic cloves, finely chopped

3 large ears yellow corn, kernels cut off

1 pt. multicolored cherry tomatoes, halved

1 1/2 teaspoons finely chopped fresh marjoram leaves

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