Summer Veggie Potato Salad

1 lb. small yellow or red potatoes, sliced1 cup corn kernals
4 roma tomatoes, sliced or cut into thin wedges
¼ cup fresh basil leaves
¼ cup olive oil
3 Tbs. Balsamic vinegar
1 Tbsp. finely chopped shallot or red onion
½ tsp. Dijon mustard
1/2 tsp coarse salt
1/4 tsp black pepper
1 tsp sugar
½ cup crumbled feta cheese

In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. In large bowl combine potatoes with tomatoes, corn, and basil. For dressing, combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.

Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

8 servings
"Sunset Magazine"