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Summer Vegetable Potato Salad
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Brief Description
Just as in the title.
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Main Ingredient
potatoes & vegetables
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Category: Salads
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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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
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Posted By: ecarr
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Posted On: Apr 01, 2013
Number of Servings:
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.
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