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Summer Vegetable Potato Salad
Cook: 5 mins
Ingredients
- 1 pound small yellow or red new potatoes, sliced
- 2 fresh ears of 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
- 1/2 cup crumbled feta cheese
- Fresh basil leaves
Directions
1. 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.
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. Makes 8 to 10 servings.
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Note:
*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.
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Make Ahead Tip:
Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.
