Potato, Corn & Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) new potatoes boiled, cooled, sliced |
1 cup(s) frozen corn (or fresh blanched & cut off cob) thawed |
4 roma tomatoes cut in thin wedges |
1/4 cup(s) olive oil |
3 tablespoon(s) balsamic vinegar |
1 tablespoon(s) green onion finely chopped |
1/2 teaspoon(s) dijon or spicy brown mustard |
1/4 teaspoon(s) sugar |
1/2 cup(s) feta cheese crumbled |
1/4 cup(s) fresh basil leaves (optional) torn |
Directions:
1. Cover potatoes well in salted water and boil until just tender. Drain and cool. Thaw Corn. Arrange potatoes and tomatoes on platter or in bowl. Sprinkle with corn and basil.
2. For dressing, in tight-lid container combine oil, vinegar, sugar, mustard and green onion. Add salt and pepper if you prefer. Cover and shake well. Pour some of the dressing over potato mixture (there will be lots of extra). Sprinkle with feta.
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