Friday, August 24, 2012

Vegetable Potato Salad

This recipe takes approx. 35 mins to prepare


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
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled goat cheese or feta cheese (2 ounces)
Fresh basil leaves


1) In a medium saucepan cook potatoes, covered, in enough boiling water to cover approx. 5 mins or just until tender. Drain and cool. Cut corn kernels from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup of basil.

2) For dressing, 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.

This recipe provides 8 servings

Nutritional info per serving:

Calories: 164
Fat:          9 grams
Carbs:     17 grams
Protein:   4 grams

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