- 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
Summer Vegetable Potato SaladSubmitted by: CINDYR457
Introduction**Make ahead: Refrigerate salad up to 4 hours. Sprinkle with feta chedse and balsil leaves and let come to room temp. **Make ahead: Refrigerate salad up to 4 hours. Sprinkle with feta chedse and balsil leaves and let come to room temp.
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
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: 10
Recipe submitted by SparkPeople user CINDYR457.