• 28 Ratings

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

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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 acid 0g; vitamin a 486IU; vitamin c 18mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 61mg; iron 1mg.
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Reviews

28 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
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