Rating: 4.5 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
  • 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

Gallery

Credit: Blaine Moats

Recipe Summary

cook:
5 mins
total:
35 mins
prep:
30 mins
Servings:
8
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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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  • 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; 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.
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