Summer Vegetable Potato Salad

1 lb. Small red new potatoes, sliced

2 fresh ears of sweet corn, cooked (don't over cook)

4 roma tomatoes, sliced in thin wedges

1/4 c. fresh basil leaves, torn

1/4 c. olive oil

3 Tbsp balsamic vinegar

1 Tbsp. finely diced red onion

1/2 tsp. dijon mustard

1/4 tsp. sugar

1/2 c. crumbled feta cheese

1. In med. saucepan cook potatoes, covered in enough boiling salted water to cover for 5 min. or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and the basil.

2. For dressing, in screw-top jar combine oil, vinegar, minced onion, mustard, sugar, salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese. 8-10 servings