• Prep Time: 30 Minutes
  • Cooking Time: 5 Minutes
  • Serves: 8 Servings

Summer Vegetable Potato Salad

  • Recipe Submitted by on

Category: Summer, Fruit, Healthy Recipes, Side Dishes, Salads

 Ingredients List

  • 1 pound small yellow or red new potatoes, sliced
  • 2 ears of fresh sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
  • 4 roma tomatoes, sliced or cut into thin wedges
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped shallot or red onion
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon sugar
  • Salt
  • Ground black pepper
  • 1/2 cup crumbled feta cheese
  • Fresh basil leaves

 Directions

1. In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.

2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.

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