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–+ servings
Vegetable Potato Salad

Colorful Vegetable Potato Salad for Your Summer BBQ Joy

This Vegetable Potato Salad is a vibrant, gluten-free dish perfect for summer gatherings, combining sweet corn, juicy tomatoes, and tender potatoes.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Small Yellow or Red New Potatoes Any small waxy potatoes can be used.
  • 2 ears Fresh Sweet Corn Alternatively, use 1 cup canned corn.
  • 3 cups Roma Tomatoes Any firm tomato variety works.
  • 1/2 cup Fresh Basil Leaves Torn leaves preferred for best flavor.
  • 1/2 cup Feta Cheese Can omit or use vegan alternative.
For the Dressing
  • 1/4 cup Olive Oil Avocado oil can be used instead.
  • 3 tablespoons Balsamic Vinegar Can substitute with red wine vinegar.
  • 1 tablespoon Shallot Finely chopped; can substitute with red onion.
  • 1/2 teaspoon Dijon Mustard Whole grain mustard is a good option.
  • 1/4 teaspoon White Sugar Honey or maple syrup can be used.

Equipment

  • Medium bowl
  • Saucepan
  • large serving platter

Method
 

Step‑by‑Step Instructions for Vegetable Potato Salad
  1. In a medium bowl, whisk together olive oil, balsamic vinegar, and finely chopped shallot. Add Dijon mustard and white sugar to balance the flavors.
  2. Place the small yellow or red new potatoes in a saucepan, cover them with cold water, and bring to a gentle boil.
  3. Once the potatoes are fork-tender after about 15-20 minutes, drain and let cool completely.
  4. Slice cooled potatoes into bite-sized pieces. Layer them with diced Roma tomatoes and fresh sweet corn on a large platter.
  5. Sprinkle torn fresh basil leaves across the salad and carefully pour the balsamic dressing over the top.
  6. Serve immediately or chill briefly before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 250mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best results, prepare the salad ahead of time but dress it just before serving. Feel free to add additional crunchy vegetables for texture and flavor.

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