Summer Vegetable Potato Salad Recipe

Name: Summer Vegetable Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red new potatoes or small yellow, sliced; 1 cup frozen whole kernel corn; 4 Roma tomatoes sliced or cut into thin wedges; 1/4 cup fresh basil torn; 1/4 cup EVOO; 3 tablespoons balsamic vinegar; 1 tablespoon shallot finely chopped, or red onion; 1/2 teaspoon dijon mustard; 1/4 teaspoon sugar; salt; ground black pepper; 1/2 cup crumbled feta; fresh basil leaves

Servings: persons

1 pound red new potatoes or small yellow, sliced
1 cup frozen whole kernel corn
4 Roma tomatoes sliced or cut into thin wedges
1/4 cup fresh basil torn
1/4 cup EVOO
3 tablespoons balsamic vinegar
1 tablespoon shallot finely chopped, or red onion
1/2 teaspoon dijon mustard
1/4 teaspoon sugar
salt
ground black pepper
1/2 cup crumbled feta
fresh basil leaves

1
["In a 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 cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.", "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.", "Nutrition Facts (Summer Vegetable Potato Salad)
2
Per serving: 163 kcal cal., 9 g fat (2 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 8 mg chol., 195 mg sodium, 18 g carb., 2 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet"]

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound red new potatoes or small yellow, sliced, 1 cup frozen whole kernel corn, 4 Roma tomatoes sliced or cut into thin wedges, 1/4 cup fresh basil torn, and more.

Yes, Summer Vegetable Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Vegetable Potato Salad

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