SUMMER VEGETABLE POTATO SALAD

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.