This salad is one of the prettiest dishes I have ever made. And one of the tastiest too. We had a midweek barbecue for dinner one night this week and I wanted to make a quick and easy salad to go with the rest of our meal. Green salad seemed a little lame, potato salad seemed a little much. This recipe seemed to balance out the two perfectly. The ingredients made for a perfect summer salad.
The potatoes made a great base for the rest of the salad. The corn, tomatoes and arugula just screamed ‘summer!’ to me and were perfect with the vinaigrette and feta. This salad would be perfect for any late summer barbecues you might be doing this Labor Day weekend.
Summer Vegetable Potato Salad (adapted from this Better Homes & Gardens recipe)
- 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 arugula leaves, torn
- 1 red onion, diced
- 2-4 green onions, chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon finely chopped shallot or red onion
- 1/2 teaspoon Dijon-style mustard
- 1/2 cup crumbled feta cheese
- In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.
- For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.
*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.