From-the-Garden Potato Salad

From-the-Garden Potato Salad

prep time

minutes
cook time

minute
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.


I found this to be very good all around nice salad. One that could be made for anytime of the season. I however did not use any mint. Very nice and light.
posted by pumpkinpatch4 on 4/22/2016

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