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Summer Vegetable Potato Salad

Makes: 8 to 10 servings
Prep 30 mins Cook 5 mins
Summer Vegetable Potato Salad
Ingredients
  • 1  pound  small yellow or red new potatoes, sliced
  • 2  ears of fresh 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
  •  Salt
  •  Ground black pepper
  • 1/2  cup  crumbled feta cheese
  •  Fresh basil leaves
Directions

1. In a 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 cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 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,
  • cal. (kcal) 163,
  • Fat, total (g) 9,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 195,
  • Potassium (mg) 422,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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