Best Summer Vegetable Potato Salad Recipes

Summer vegetable potato salad image

Provided by Lynnda Cloutier

Number Of Ingredients 13

1 pound yellow or red tiny new potatoes, sliced
two ears of corn, cooked, or 1 cup frozen whole kernel corn, thawed
four 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 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup crumbled goat cheese or feta cheese, 2 ounces
fresh basil leaves

Steps:

1. in a medium pan cook potatoes, covered, in enough boiling salted water to cover about five minutes or just until tender. Drain and cool. A large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
2. For dressing, in a screw top jar mix oil, vinegar, shallots, mustard, sugar, salt, and pepper. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with cheese and basil leaves. Makes 8 to 10 servings.

SUMMER VEGETABLE POTATO SALAD image

Yield 8 servings

Number Of Ingredients 10

1 lb. small red or yellow potatoes, sliced
2 ears fresh corn, removed from cob and cooked
4 medium tomatoes, cut into thin wedges
1/4 c. fresh basil leaves, julienned
1/4 c/ olive oil
3 T. balsamic vinegar
1 T finely chopped shallot or red onion
1/2 tsp. Dijon mustard
1/4 tsp. sugar
1/2 c. crumbled feta cheese

Steps:

Boil potato slices in salted water until just tender, bout five minutes. Drain and cool. Combine oil, vinegar, shallot, mustard, sugar, and salt/pepper to taste. Mix well. Arrange potato slices and tomato wedges on serving platter. Sprinkle with corn and basil. Pour dressing over salad, sprinkle with feta cheese. May be prepared ahead, refrigerated and brought to room temperature before serving.