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Ingredients

• 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 tablespoons balsamic vinegar
• 1 tablespoon finely chopped shallot or red onion
• 1/2 teaspoon dijon-style mustard
• 1/4 teaspoon sugar
• 1/2 cup crumbled feta cheese
• fresh basil leaves to garnish

Description

A Salad Recipe For Summer Vegetable Potato Salad

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