Eat Yourself Skinny · by Kelly Gellner★ 5.0 (2)
Summer Veggie Potato Salad
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 6%
CARBS 18G45% OF CAL
2G FIBER2G ADDED3G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 9G49% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer potato salad loaded with corn, tomatoes, basil, and feta cheese, dressed in balsamic vinaigrette. Light and bright for warm weather meals.
sideamericansalad🥄 saucepangluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb. baby red potatoes
- 1 cup frozen corn (thawed (or 2 ears cooked corn))
- 4 roma tomatoes (sliced)
- 1/4 cup fresh basil (chopped)
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp finely chopped shallot
- 1/2 tsp. Dijon mustard
- 1 Tbsp honey
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 6%
CARBS 18G45% OF CAL
2G FIBER2G ADDED3G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 9G49% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 116mg
- Total sugar
- 5g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 64mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.