Name: Summer Veggie Potato Salad
Ingredients: 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 packet Stevia; 1/4 tsp. sea salt; 1/4 tsp. black pepper

RECIPE

Summer Veggie Potato Salad

Recipe adapted from Better Homes & Gardens

Yield: 8 servings 1x

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Ingredients

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 packet Stevia
1/4 tsp. sea salt
1/4 tsp. black pepper

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Instructions

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!

Notes

Serving Size: 1/2 cup • Calories: 164 • Fat: 9 g • Carbs: 17 g • Fiber: 9 g • Protein: 4 g • WW Points+: 4 pts

Find it online: https://www.eatyourselfskinny.com/summer-veggie-potato-salad/