Summer Vegetable Potato Salad
ACTIVE: 35 MINUTES TOTAL: 35 MINUTES
Using heart-healthy olive oil in place of mayonnaise, as well as bumping up the produce
component, completes this potato salad makeover.
1 pound yellow or red tiny new potatoes, sliced
2 ears of 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, plus whole leaves for garnish
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot or red onion
1/2 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled goat cheese (chévre) or feta cheese ( 2 ounces)
1. In a medium saucepan, cook potatoes, covered, in enough boiling salted water to cover,
for about 5 minutes or just until tender. Drain and cool. If using cooked corn, cut kernels
from cobs. On a large serving platter, arrange potatoes and tomatoes. Sprinkle with corn
and 1/4 cup basil.
2. Meanwhile, in a screw-top jar, combine oil, vinegar, shallot, mustard, sugar, salt and
pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with cheese
and basil leaves.
Calories 164, Fat 9g (sat 2g), Cholesterol 6mg, Carbs 17g, Total sugars 4g, Protein 4g,
Fiber 2g, Sodium 127mg, Potassium 428mg.