Summer Vegetable Potato Salad, by Ellyn Schull |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) yellow or red new potatoes sliced |
2 cup(s) frozen (or 2 ears corn) grilled |
4 roma tomatoes thin wedges |
1/4 cup(s) fresh basil leaves torn |
1/4 cup(s) olive oil |
3 tablespoon(s) balsamic vinegar |
1 tablespoon(s) shallot or red onion finely chopped |
1/2 teaspoon(s) dijon mustard |
1/4 teaspoon(s) sugar |
1/2 cup(s) feta cheese crumbled |
Directions:
1. Cook potatoes, covered in enough boiling salted water to cover for 5 minutes or until tender. Drain and cool. Fry/grill corn. Mix with potatoes and tomatoes. Dressing: combined oil, vinegar, shallot, mustard, sugar and salt and pepper to taste. Mix well and pour over potato mixture. Sprinkle cheese and basil leaves and serve at room temp.
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