Summer Vegetable Potato Salad

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Summer Vegetable Potato Salad
cook:
5 mins
total:
35 mins
prep:
30 mins
Servings:
8
Summer Vegetable Potato Salad

Ingredients

Directions

  • 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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  • 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

Per Serving:
163 calories; fat 9g; cholesterol 8mg; saturated fat 2g; carbohydrates 18g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 4g; vitamin a 485.9IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 32.3mcg; vitamin b12 0.2mcg; sodium 195mg; potassium 422mg; calcium 60.6mg; iron 0.9mg.
© Copyright 2022 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 05/25/2022
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