Farmers Market Potato Salad

Prep: 15 mins

Cook: 15 mins

Level: Easy

Serves: Updated

10

Description

A light, fresh potato salad made with zucchini, tomatoes and corn and topped with a simple homemade balsamic dressing. Only 105 calories a serving!

Ingredients

• FOR THE SALAD:
• 8 ounces, weight Tasteful Sections Honey Gold Potatoes
• 1 Tablespoon Olive Oil
• ½ cups Onions, Cut Into Rings
• 2 cups Zucchini, Diced Into Bite Size Pieces
• 1 ear Corn, Shucked, Kernels Cut Off Cob
• 2 cups Tomatoes, Diced
• 5 leaves Basil, Sliced Thin
• FOR THE DRESSING:
• 1 Tablespoon Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• ¼ teaspoons Salt
• ½ teaspoons Ground Pepper

• FOR THE SALAD:
• 8 ounces, weight Tasteful Sections Honey Gold Potatoes
• 1 Tablespoon Olive Oil
• ½ cups Onions, Cut Into Rings
• 2 cups Zucchini, Diced Into Bite Size Pieces
• 1 ear Corn, Shucked, Kernels Cut Off Cob
• 2 cups Tomatoes, Diced
• 5 leaves Basil, Sliced Thin
• FOR THE DRESSING:
• 1 Tablespoon Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• ¼ teaspoons Salt
• ½ teaspoons Ground Pepper

Preparation

Place potatoes in a large pot and just cover the potatoes with water. Bring to a boil and cook until potatoes are just tender. Cooking time will vary based on the size of the potatoes but if you use the type I listed, this should be about 15 minutes. Drain the potatoes and place in a bowl to cool.

Meanwhile in large saute pan over medium heat, add olive oil, onions, zucchini and corn. Cook until tender, about 5 minutes. Set aside.

Once potatoes are cooled, add the cooked vegetables into the bowl and mix well. Mix in tomatoes and basil, mix well.

For the dressing: In a bowl whisk together olive oil, vinegar, mustard and salt and pepper. Pour dressing over potato salad. Toss to coat. Serve warm or refrigerate until ready to serve.