Summer Vegetable Potato Salad Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 pounds - yellow or red tiny new potatoes, sliced
  • 2 ears - corn, cooked, or 1 c frozen whole kernel corn, thawed
  • 4 - roma tomatoes, sliced or cut into thin wedges
  • 1/4 cups - fresh basil leaves, torn
  • 1/4 cups - olive oil
  • 3 tablespoons - balsamic vinegar
  • 1 tablespoons - finely chopped shallot
  • 1/2 tablespoons - Dijon-style mustard
  • 1/4 teaspoons - sugar
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - ground black pepper
  • 1/2 cups - crumbled goat cheese (chevre) or feta cheese (2 oz)
  • - fresh basil leaves
  • Directions:

    In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover about 5 minutes or just until tender. Drain and cool. cut corn kernels 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, salt, and pepper. cover and shake well. Pour dressing over potato mixture. Sprinkle salad with cheese and basil leaves.

    Brief Description

    Just as in the title.

    Main Ingredient:

    potatoes & vegetables

    Category:  Salads

    Cuisine:  American

    Prep Time: 35 min

    Notes

    Per serving: 164 cal, 9 g fat (2 g sat fat), 6 mg chol, 127 mg sodium, 17 g carb (4 g sugar), 2 g fiber, 4 g protein

    Source

    Good & Fresh, September 2012

    Posted By:

    ecarr

    Posted On:

    April 1, 2013

    Print Recipe

    Speak Your Mind

    *