Tuesday, June 8, 2010

Summer Vegetable Potato Salad

1 lb. small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 Tbsp. 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
1. 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 1/4 cup basil.

2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.

*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

From: BHG magazine June 2010

nutrition facts
Calories 163, Total Fat (g) 9, Saturated Fat (g) 2, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 195, Carbohydrate (g) 18, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 31, Calcium (DV%) 6, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

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