The Pioneer Woman Tasty Kitchen
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Farmers Market Potato Salad

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Level: Easy

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Description

A light, fresh potato salad made with zucchini, tomatoes and corn and topped with a simple homemade balsamic dressing. Only 105 calories a serving!

Ingredients

  • FOR THE SALAD:
  • 8 ounces, weight Tasteful Sections Honey Gold Potatoes
  • 1 Tablespoon Olive Oil
  • ½ cups Onions, Cut Into Rings
  • 2 cups Zucchini, Diced Into Bite Size Pieces
  • 1 ear Corn, Shucked, Kernels Cut Off Cob
  • 2 cups Tomatoes, Diced
  • 5 leaves Basil, Sliced Thin
  • FOR THE DRESSING:
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoons Salt
  • ½ teaspoons Ground Pepper

Preparation

Place potatoes in a large pot and just cover the potatoes with water. Bring to a boil and cook until potatoes are just tender. Cooking time will vary based on the size of the potatoes but if you use the type I listed, this should be about 15 minutes. Drain the potatoes and place in a bowl to cool.

Meanwhile in large saute pan over medium heat, add olive oil, onions, zucchini and corn. Cook until tender, about 5 minutes. Set aside.

Once potatoes are cooled, add the cooked vegetables into the bowl and mix well. Mix in tomatoes and basil, mix well.

For the dressing: In a bowl whisk together olive oil, vinegar, mustard and salt and pepper. Pour dressing over potato salad. Toss to coat. Serve warm or refrigerate until ready to serve.

One Comment

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hiswife on 8.10.2014

8 oz of potatoes was 4 very small potatoes, the largest potato almost as long as my palm. Did I do something wrong? How do you get that to feed 10?

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