summer vegetable potato salad

By beanie

Ingredients

• 1 lb. 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 Tbsp. balsamic vinegar
• 1 Tbsp. finely chopped shallot or red onion
• 1/2 tsp. Dijon-style mustard
• 1/4 tsp. sugar
• 1/2 cup crumbled feta cheese
• Fresh basil leaves

Details

Servings 8

Preparation

Step 1

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 cob. On 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.