Tomato, Corn, Potato Salad with Basil dressing
- Number of Servings: 6
Ingredients
12-14 red creamer potatoes1/2 pound cherry tomatoes, halved3 ear corns1/2 cup packed basil1 T white wine vinegar1/4 cup extra virgin olive oil
1. Cover potatoes with cold water in large pot so that the water level is 1-2" above the potatoes. Heat over med-high heat until water starts to boil. Cook 15 minutes. Drain potatoes and cool.
2. Cut corn off ear & combine with tomatoes in large bowl. Quarter potatoes and add to corn & tomatoes.
3. Combine basil, vinegar, and oil in food processor. Process until basil is cut fine & liquid is emulsified. Pour over potato mixture & stir to coat evenly.
Number of Servings: 6
Recipe submitted by SparkPeople user AMELIAWISE4.
2. Cut corn off ear & combine with tomatoes in large bowl. Quarter potatoes and add to corn & tomatoes.
3. Combine basil, vinegar, and oil in food processor. Process until basil is cut fine & liquid is emulsified. Pour over potato mixture & stir to coat evenly.
Number of Servings: 6
Recipe submitted by SparkPeople user AMELIAWISE4.
Nutritional Info Amount Per Serving
- Calories: 195.8
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 400.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.5 g
- Protein: 3.7 g
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