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Recipe Summary

prep:
30 mins
cook:
5 mins
Servings:
8
Max Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Tips

Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

Nutrition Facts

163 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 8mg; sodium 195mg; potassium 422mg; carbohydrates 18g; fiber 2g; sugar 4g; protein 4g; trans fatty acidg; vitamin a 486IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

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