Summer Vegetable Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lb. small yellow or red potatoes, sliced2 fresh ears of corn, cooked or 1 c. frozen whole kernel corn, thawed4 roma tomatoes, Sliced or cut into thin wedges1/4 c. fresh basil leaves, torn3 Tbsp. balsamic vinegar1 Tbsp. finely chopped shallor or red onion1/2 tsp. Dijon-style mustard1/4 tsp. sugar1/2 c. crumbled Low Fat Feta Cheesefresh basil leaves
1. In medium saucepan cook potatoes, in enough boiling salted water to cover for 5 minutes or till just tender.
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.
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.
Nutritional Info 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
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