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Summer Vegetable Potato Salad is for Dinner.

Summer Vegetable Potato Salad takes 30 minutes to prepare.

Summer Vegetable Potato Salad takes 5 minutes to cook.

Summer Vegetable Potato Salad makes 10 servings.

The ingredients for Summer Vegetable Potato Salad are:

2 lb. small yellow or red potatoes, sliced
2 fresh ears of corn, cooked or 1 c. frozen whole kernel corn, thawed
4 roma tomatoes, Sliced or cut into thin wedges
1/4 c. fresh basil leaves, torn
3 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallor or red onion
1/2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 c. crumbled Low Fat Feta Cheese
fresh basil leaves

Here is how you make Summer Vegetable Potato Salad:

1. In medium saucepan cook potatoes, in enough boiling salted water to cover for 5 minutes or till just tender.Dran and cool. Cut corn from cob. On large serving platter arrange thepotatoes and tomatoes. Sprinkle with corn and 1/4 c. basil.2. For dressing, in a screw-top jar combine oil, viegar, shallot mustard, sugar and salt and pepper to taste. Cover and shake well. Pour over potato mixture. Sprinkle salad with feta cheese and basil leaves. Serves 10.Number of Servings: 10Recipe submitted by SparkPeople user CINDYR457.

The nutritional information for Summer Vegetable Potato Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 136.1

• Total Fat: 9.7 g
• Cholesterol: 4.0 mg
• Sodium: 170.5 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 1.7 g
• Protein: 3.9 g

The dietary needs meet for Summer Vegetable Potato Salad is Low Fat