Summer Vegetable Potato Salad

• 1 pound red new potatoes or small yellow, sliced
• 1 cup frozen whole kernel corn
• 4 Roma tomatoes sliced or cut into thin wedges
• 1/4 cup fresh basil torn
• 1/4 cup EVOO
• 3 tablespoons balsamic vinegar
• 1 tablespoon shallot finely chopped, or red onion
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon sugar
• salt
• ground black pepper
• 1/2 cup crumbled feta
• fresh basil leaves

1. In a 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 cobs. On 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 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.
3. Nutrition Facts (Summer Vegetable Potato Salad)ner serving: 163 kcal cal., 9 g fat (2 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 8 mg chol., 195 mg sodium, 18 g carb., 2 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

red new potatoes, kernel corn, tomatoes, fresh basil, evoo, balsamic vinegar, shallot, dijon mustard, sugar, salt, ground black pepper, feta, fresh basil

Taken from www.yummly.com/recipe/Summer-Vegetable-Potato-Salad-1221298 (may not work)