From-the-Garden Potato Salad

From-the-Garden Potato Salad

Fresh vegetables lighten up both taste and texture of this colorful potato salad.

servings
6

Ingredients
















Cooking Instructions

For dressing:


1

In small bowl, combine lemon juice, vinegar, salt and pepper. Slowly whisk in olive oil. Mix in thyme and parsley.


2

In separate bowl, combine potatoes, lima beans and corn. Gently toss with dressing. Gently mix in feta, green onions, mint and olives. Adjust seasonings if necessary.


*To blanch corn kernels, cook 1 minute in boiling water. Drain and set in ice bath to stop cooking so they remain crunchy.


Ingredients
















Cooking Instructions

For dressing:


1

In small bowl, combine lemon juice, vinegar, salt and pepper. Slowly whisk in olive oil. Mix in thyme and parsley.


2

In separate bowl, combine potatoes, lima beans and corn. Gently toss with dressing. Gently mix in feta, green onions, mint and olives. Adjust seasonings if necessary.


*To blanch corn kernels, cook 1 minute in boiling water. Drain and set in ice bath to stop cooking so they remain crunchy.


More Recipes Like This


previous
next