Summer vegetable potato salad

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet


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

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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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potato Salads

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Lisa G. Sweet Pantry Gal 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.