Summer vegetable potato salad
|1 pound yellow or red tiny new potatoes, sliced|
|two ears of corn, cooked, or 1 cup frozen whole kernel corn, thawed|
|four 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|
|1/2 teaspoon dijon style mustard|
|1/4 teaspoon sugar|
|1/4 teaspoons salt|
|1/4 teaspoon ground black pepper|
|1/2 cup crumbled goat cheese or feta cheese, 2 ounces|
|fresh basil leaves|
Pinched by Finnjin, and 37 more.
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
When fresh corn is in season, try this lovely summer potato salad. But during the winter months, frozen corn works just as well. source unknown
in a medium pan cook potatoes, covered, in enough boiling salted water to cover about five minutes or just until tender. Drain and cool. A large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
For dressing, in a screw top jar mix oil, vinegar, shallots, mustard, sugar, salt, and pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with cheese and basil leaves. Makes 8 to 10 servings.
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