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Summer Vegetable Potato Salad
Ingredients
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1
pound small yellow or red new potatoes, sliced
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2
fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
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4
roma tomatoes, sliced or cut into thin wedges
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1/4
cup fresh basil leaves, torn
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1/4
cup olive oil
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3
tablespoons balsamic vinegar
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1
tablespoon finely chopped shallot or red onion
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1/2
teaspoon Dijon-style mustard
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1/4
teaspoon sugar
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Salt and pepper
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1/2
cup crumbled feta cheese
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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.
Nutrition Facts
(Summer Vegetable Potato Salad)
- Servings Per Recipe 8,
- Calories 163,
- Protein (gm) 4,
- Carbohydrate (gm) 18,
- Fat, total (gm) 9,
- Cholesterol (mg) 8,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 486,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 195,
- Potassium (mg) 422,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Super delicious and super easy to make. It was a hit with my guests and everyone asked for the recipe.
8/20/2011 06:25:43 PM Report AbuseThis is a wonderful summer salad. It is my new favorite!!!
6/11/2010 07:57:09 AM Report Abuse