Healthy July 4th Potato Salad

This fresh-tasting Summer salad is the perfect side dish at any backyard barbecue. It's a great addition for your Independence Day celebration and you'll find nearly everything you need at the farmers' market!

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Ingredients:

• 1 pound small white or red new potatoes, sliced
• 2 ears of fresh sweet corn cooked lightly
• 4 Roma tomatoes, sliced or cut into thin wedges or 1 cup of cherry tomatoes, sliced in half
• 1/4 cup fresh basil leaves, torn
• 1/4 cup olive oil
• 1 tablespoon red onion, chopped (use more if you like onions)
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon Dijon-style mustard
• 1 teaspoon raw, local honey
• Salt and ground black pepper
• 1 teaspoon dried parsley
• 1/2 cup crumbled feta cheese (optional)

Directions:

1. In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 minutes or so or until just tender. Drain and cool.
2. Cut corn from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
3. For dressing, combine oil, vinegar, red onion , mustard, honey, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.
4. Sprinkle salad with parsley, basil leaves

Photo: John Autry; Styling: Mindi Shapiro Levine; myrecipes.com