Vegetarian

Summer Vegetabl Potato Salad (Serves 8 to 10) takes several minutes to prepare.

Summer Vegetabl Potato Salad (Serves 8 to 10) takes several minutes to cook.

Summer Vegetabl Potato Salad (Serves 8 to 10) makes 8 servings.

The ingredients for Summer Vegetabl Potato Salad (Serves 8 to 10) are:

1 lb small yellow or red new potatoes, sliced
2 fresh ears of corn or 1 cup of frozen whole kernel, thawed
4 roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 Tbls 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

Here is how you make Summer Vegetabl Potato Salad (Serves 8 to 10):

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 the 1/3 cup basilFor dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar and salt and pepper. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.Serves 8 to 10Number of Servings: 8Recipe submitted by SparkPeople user DLR4499.

The nutritional information for Summer Vegetabl Potato Salad (Serves 8 to 10) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 156.1

• Total Fat: 9.2 g
• Cholesterol: 8.3 mg
• Sodium: 123.8 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.9 g
• Protein: 3.4 g