Veggie Summer Potato Salad

This Summer Veggie Potato Salad is loaded with fresh ingredients like sliced potatoes, tomatoes, corn, basil and feta cheese, all tossed together with a satisfying balsamic dressing!

Ok so A cook told y'all A cook would be cranking out these summer recipes before Fall smacks us in the face! This one is especially a new favorite of mine and one that makes a lot (and A cook mean A LOT) of food!

Not only is this almost too pretty to eat, but it also makes the reliable side dish for any summer cookout! The brother actually comes home this weekend for almost a month as his pre-deployment leave so we actually have a pretty big cookout planned upon his arrival. THIS is something A cook'll definitely be bringing along with these festive fruit skewers since it is Labor Day weekend

What goes in

• 1 pound. 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
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon. Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon. sea salt
• 1/4 teaspoon. black pepper

How it comes together

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, honey, salt and pepper and pour over potato mixture. Sprinkle salad with feta cheese and additional basil, if desired. Enjoy!