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


Recipe Rating:
 1 Rating

Ingredients

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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
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.
2
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