Summer Vegetable Potato Salad

Summer Vegetable Potato Salad

Course: Salad
Categories: Potato
Source: https://www.recipe.com/summer-vegetable-potato-salad-1/

Serving size: 8 to 10
Preparation time: 30 mins
Cooking time:

Ingredients
1 pound small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 Roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot or red onion
1/2 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/2 cup crumbled feta cheese
Fresh basil leaves

Directions
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 the cob. On a 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.

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