Summer Vegetable Potato Salad
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Summer Vegetable Potato Salad
Rate This!
Directions
- 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.
- 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)
- Per serving:
- 163 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 8 mg chol. ,
- 195 mg sodium ,
- 18 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 4 g pro.
How To Video
Recipe Collections
Reviews (2)
eparker744
279 Days Ago
I wasn't quite sure how this was going to taste.
It is a winner, very tasty and excellent presentation. A lovely and delicious summer salad with fiber.
It is a winner, very tasty and excellent presentation. A lovely and delicious summer salad with fiber.
Cheryl Hurt
996 Days Ago
Refreshing, light and easy to make. The presentation is so colorful! My family fell in love with this salad at first sight then with their first bite!