pat's Recipe

Summer Vegetable Potato Salad

Category: Potato salads

1 pound 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 mustard
1/4 tsp sugar
1/2 cup 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 1/4 cup basil.

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.

To make ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves and let come to room temp before serving.
makes 8 to 10 servings