My sister in law makes this recipe every fourth! I'm stealing it this year!
1 lb small yellow or red new potatoes
2 fresh ears of corn, cooked
4 Roma tomatoes sliced into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 tbls. Balsamic vinegar
2 tbls finely chopped shallot
/2 tsp. Dijon style mustard
1/4 tsp. sugar
1/2 cup crumbled feta cheese
In a medium saucepan cook potatoes covered in water for 5 minutes or until tender. Drain and cool.
Cut corn off cob and place 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. Pour over potato mixture. Sprinkle feta and basil over salad and serve!
Twelve Days of Boots: Day 8 by The Pioneer Woman
4 hours ago