Summer Vegetable Potato Salad

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For a light and refreshing side dish swap for mayo-laden potato salad, try this vegetable-rich, vinaigrette-topped summer salad recipe.

Summer Vegetable Potato Salad
Photo: Blaine Moats
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Servings:
8

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

  • ¼ cup fresh basil leaves, torn

  • ¼ cup olive oil

  • 3 tablespoon balsamic vinegar

  • 1 tablespoon finely chopped shallot or red onion

  • ½ teaspoon Dijon-style mustard

  • ¼ teaspoon sugar

  • Salt

  • Ground black pepper

  • ½ 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 (per serving)

163 Calories
9g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 163
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 195mg 8%
Total Carbohydrate 18g 7%
Total Sugars 4g
Protein 4g
Vitamin C 18.3mg 92%
Calcium 60.6mg 5%
Iron 0.9mg 5%
Potassium 422mg 9%
Folate, total 32.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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