Tangy Mediterranean Potato Salad
Looking for the perfect side dish for your next barbecue? Try this tangy Mediterranean potato salad that incorporates a wide variety of veggies straight from your garden.
Not only is this recipe delicious, but you can also show off what you’ve been growing! Fresh corn, basil, and tomatoes are three summer ingredients you may be able to harvest for it.
- 1 pound small yellow or red new potatoes, quartered
- 2 fresh ears of sweet corn, cooked and cut from the cob.
- 4 roma tomatoes, chopped
- 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 mustard
- 1/4 teaspoon sugar
- salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh basil leaves
Place the potatoes in a medium saucepan and add enough water to just cover them. Bring the potatoes to a boil. Cook them at a low boil until fork tender, for 15 minutes. Drain and cool the potatoes before cutting them into quarters.
Add the potatoes, corn, torn basil leaves, and tomatoes in a large bowl. For the dressing, combine olive oil, balsamic vinegar, shallots/onions, Dijon mustard, sugar, and salt and pepper to taste. Cover and shake well—making sure the lid is tightly secured. Pour the dressing over the potato mixture and gently incorporate all of the ingredients.
Pour the salad out on a large serving platter and sprinkle with feta cheese and basil leaves. It makes 8-10 servings. Enjoy!
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