PRIZE TESTED RECIPES
5
$400 WINNER
Ellyn Shull,
KIRKLAND, WA
BARBECUE SIDES CATEGORY, JUNE 2010
SUMMER VEGETABLE POTATO SALAD
1
lb. small yellow or red new
potatoes, sliced
2
fresh ears of sweet corn,
cooked, o n cup frozen
whole kernel corn, thawed
4
roma tomatoes, sliced or
cut in thin wedges
A
cup fresh basil leaves, torn
'A
cup olive oil
3
Tbsp. balsamic vinegar
i
Tbsp. finelychopped shallot
or red onion
'A
tsp. Dijon-style mustard
'A
tsp. sugar
'A
cup crumbled feta cheese
Fresh basil leaves
1
. In medium saucepan cook potatoes, covered,
in enough boiling salted water to cover for
5 minutes or until just tender. Drain and cool.
Cut corn from cob. On large serving platter
arrange the potatoes and tomatoes. Sprinkle
with corn and the /4 cup basil.
2.
For dressing, in a screw-top jar combine oil,
vinegar, shallot, mustard, sugar, and
salt
and
pepper
to taste. Cover and shake well. Pour dressing over
potato mixture.* Sprinkle salad with feta cheese
and basil leaves. MAKES
8
TO 10 SERVINGS.
•MAKE AHEAD Refrigerate salad up to 4 hours.
Sprinkle with feta cheese and basil leaves, and
let come to room temperature before serving.
To find recipes for every
occasion, visit BHG.com/food
PRIZE TESTED RECIPES® CONTEST DETAILS SEE PAGE
214
