Tomato, Corn, Potato Salad with Basil dressing

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Tomato, Corn, Potato Salad with Basil dressing calories by ingredient
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Number of Servings: 6


    12-14 red creamer potatoes
    1/2 pound cherry tomatoes, halved
    3 ear corns
    1/2 cup packed basil
    1 T white wine vinegar
    1/4 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.

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