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Summer Vegetable Potato Salad with Balsamic Glaze

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 servings


½ pound red potatoes, washed and sliced ½ pound yellow potatoes, washed and sliced ½ pound Idaho potatoes, washed and sliced 1 cup corn, fresh (2 ears) or frozen (thawed) 4 vine tomatoes, sliced ½ cup crumbled vegan feta 2 tablespoons fresh basil, chopped

Balsamic Vinaigrette Dressing ¼ cup olive oil or any neutral flavored oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon agave nectar Pinch of salt and pepper to taste Recipe: Place sliced potatoes in a medium saucepan, add water, just enough to cover the potatoes, add lid and bring to a boil. Cook until potatoes are tender, just about 5 minutes. Drain and let cool. Arrange the sliced potatoes on a large plate or bowl with tomatoes, corn, and vegan feta. Sprinkle chopped basil on top. Place all ingredients in a mason jar and shake together or into a measuring cup and stir until all ingredients are well combined. Add balsamic vinaigrette dressing on top of salad.

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