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Summer Vegetable Potato Salad

kept bylaura.d
recipe bymidwestliving.com
Notes: 

Prep: 30 min
Cook: 5 min
Yield: 8 to 10 servings

Note: *Note: If desired, cover and chill salad up to 4 hours. Let come to room temperature before serving. Sprinkle with feta cheese before serving and garnish with basil leaves.
Make Ahead Tip: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

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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


 

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