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Ingredients
| red potatoes: 1 lb |
| sweet white corn: 2 ears |
| fresh basil (chopped): 1/4 cup |
| olive oil: 1/4 cup |
| balsamic vinegar: 1 Tbl |
| Dijon mustard: 1/2 tsp |
| roma tomatoes: 4 |
| onions - red (chopped): 1 Tbl |
| granulated sugar: 1/4 tsp |
Summer vegetable potato salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
12 serving(s)
Tags
1. In 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 cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.
2. 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. Makes 8 to 10 servings.
*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.