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 veggies,
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
¼ cup fresh basil leaves, slivered, plus more for garnish
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot or red onion
½ teaspoon Dijon-style mustard
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup crumbled goat or feta cheese ( 2 ounces)
1. In a medium saucepan, cook potatoes, covered, in enough boiling salted water to cover
about 5 minutes or just until tender. Drain and cool.
2. Cut corn kernels from cobs, if using ears of corn. On a large serving platter, arrange
potatoes and tomatoes. Sprinkle with corn and ¼ cup basil.
3. For dressing, in a screw-top jar, combine oil, vinegar, shallot (or red onion), mustard,
sugar, salt and pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle
salad with cheese and additional basil.
Calories 164, Fat 9g (sat 2g), Cholesterol 6mg, Carbs 17g, Fiber 2g, Total sugars 4g,
Protein 4g, Sodium 127mg, Potassium 428mg.