2010: Week 6
Summer Vegetable Potato Salad
Serves/Makes: 8-10 servings 1 lb. small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked
4 roma tomatoes, sliced or cut in thin wedges
¼ cup fresh basil leaves, torn
¼ cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallot or red onion
½ tsp. Dijon-style mustard
¼ tsp. sugar
Salt & pepper
½ cup crumbled feta cheese
Fresh basil leaves
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 ¼ cup basil.
For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar and salt & pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.
Better Homes and Gardens, June 2010
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