Lynnda's StoryWhen fresh corn is in season, try this lovely summer potato salad. But during the winter months, frozen corn works just as well. source unknown
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
1in 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.
2For 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.
About this Recipe
Course/Dish: Potato Salads
Lisa Nicometi Garrow Pantry Cleaner 2sweetinc - Mar 2, 2013
This looks delish Lynna, Have to add to my list of different salads to bring to cookouts. Everybody waits to see what I bring!! Il make sure I let them know my good friend on Jap shared this! ;)
Lynnda Cloutier eatygourmet - Mar 2, 2013
Thanks, Lisa. Hope you and your friends enjoy it. It's a bit different, but good.