Summer Potato Salad with Balsamic, Tomatoes & Corn by @starinfinitefood
4 servings
๐ฅ
0.45 kg
Baby Red Potatoes
๐ซ
44 ml
Olive Oil
๐
30 ml
Balsamic Vinegar
๐ฅ
15 ml
Dijon Mustard
๐ฌ
13 g
Sugar
๐ง
1 clove
Garlic
๐ง
2.5 g
Salt
๐ถ๏ธ
1.3 g
Pepper
๐
470 ml
Cherry Tomatoes
๐ฅ
120 ml
Cucumbers
๐ฝ
120 ml
Corn Kernels
๐ฟ
120 ml
Fresh Basil
๐ง
79 ml
Red Onions
๐ซ
15 ml
Capers
Preparation Steps
Step 1/3
Bring a large pot of salted water to a boil, add the potatoes and cook for 12-15 minutes, until fork tender. Remove from heat, drain the water and set aside.
Step 2/3
To a large mixing bowl, add the olive oil, balsamic, mustard, sugar, garlic, salt and pepper. Whisk to combine.
Step 3/3
Add the potatoes, tomatoes, cucumbers, corn, basil, red onion and capers to the bowl. Toss all of the ingredients until well coated in the dressing.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
150 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
15 minutes
Overall
30 minutes
Difficulty
Level
Easy (1/4)
Steps
3 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
American
Geographic
USA, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos