Easy Homemade Potato Salad Recipe with Summer Corn & Tomatoes
Ingredients
- 1 pound new potatoes sliced into rounds
- 1 cup sweet corn kernels fresh, cut from the cob, or frozen, thawed and drained
- 1 pint grape tomatoes sliced
- ½ cup light feta cheese
- ¼ cup fresh basil leaves cut in strips
For the Dressing
- ¼ cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon red onion finely chopped
- ½ teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Slice potatoes into rounds and cover with water. Add salt, to taste, to season the potatoes as they cook. Boil until potatoes are fork tender. Drain potatoes, rinse with cold water to stop cooking and allow to cool completely.
- Slice corn from the cob or thaw and drain frozen corn kernels in a colander
- Once potatoes have cooled, combine them with sliced tomatoes on a serving bowl or platter. Sprinkle with corn and basil.
- In a mason jar, combine olive oil, balsamic vinegar, red onion, mustard, salt and pepper. Shake well to combine.
- Just before serving, crumble the feta cheese on top the salad and drizzle lightly with homemade vinaigrette, reserving extra dressing for diners to dress their own.
- Season with additional salt and pepper, to taste.
Nutrition
Calories: 213kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 11mgSodium: 158mgPotassium: 587mgFiber: 3gSugar: 5gVitamin A: 810IUVitamin C: 27.6mgCalcium: 83mgIron: 1.2mg
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