Summer Veggie Potato Salad

  • 1 lb. baby red potatoes
  • 1 cup frozen corn, thawed (or 2 ears cooked corn)
  • 4 roma tomatoes, sliced
  • 1/4 cup fresh basil, chopped
  • 1/2 cup crumbled feta cheese
For the dressing:
  • 1/4 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp finely chopped shallot
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
Boil potatoes in a covered medium saucepan for about 5 minutes or until just tender.  Drain and allow to cool.  Arrange sliced potatoes on a platter with tomatoes and sprinkle corn and basil over top.

For the dressing, whisk together oil, vinegar, shallot, mustard, sugar, salt and pepper and pour over potato mixture.  Sprinkle salad with feta cheese and additional basil, if desired.  Enjoy!