Summer Veggie Potato Salad

Recipe adapted from Better Homes & Gardens

Yield: 8 servings 1x



  1. 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.
  2. 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!


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