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Nutritional Info
  • 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

View full nutritional breakdown of Summer Vegetabl Potato Salad (Serves 8 to 10) calories by ingredient
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Summer Vegetabl Potato Salad (Serves 8 to 10)

Submitted by: DLR4499


Number of Servings: 8

Ingredients

    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

Directions

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 basil

For 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 10

Number of Servings: 8

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Vegetarian Meals |

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