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Summer Vegetable Potato Salad
- Makes: 8 to 10 servings
small yellow or red new potatoes, sliced
fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
roma tomatoes, sliced or cut into thin wedges
fresh basil leaves, torn
finely chopped shallot or red onion
crumbled feta cheese
Fresh basil leaves
In 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 cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.
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. Makes 8 to 10 servings.
- *Note: If desired, cover and chill salad up to 4 hours. Let come to room temperature before serving. Sprinkle with feta cheese before serving and garnish with basil leaves.
Make Ahead Tip
- Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.
(Summer Vegetable Potato Salad)
Servings Per Recipe 8, sodium (mg) 195, Potassium (mg) 422, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, sat. fat (g) 2, Polyunsaturated fat (g) 1, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 0, Riboflavin (mg) 0, Niacin (mg) 1, vit. C (mg) 18, Thiamin (mg) 0, cal. (kcal) 163, pro. (g) 4, calcium (mg) 61, carb. (g) 18, vit. A (IU) 486, iron (mg) 1, Fat, total (g) 9, fiber (g) 2, chol. (mg) 8, sugar (g) 4