Summer Basil Potato Salad

In honor of a 70˚ day in February, here's a summer salad for you to enjoy.

You know, each semester brings its own feel, always reminiscent of the last, but with its own special twist.  It feels stressful every time, with weeks that never seem to end, and days where all you want to do is take a nap right there on your desk (I definitely had at least three such days this past week).  But this semester is special, in many ways.

It's special because it's the last time I will probably ever take a full load of courses, in my entire life (weird!).  It's special because it's the second semester I'm working at the Global Village Living-Learning Center, and now I've really gotten in the groove and been accepted into the fold, and I have a million cool events planned for my residents and it's crazy and wonderful and fun.  It's special because next fall may be completely different and I don't yet know how.  It's special because for the first time, I'm starting to really come into my own as a researcher, and I'm starting to submit papers to conferences, and to kind of be a real professional in the field.  And it's feels pretty good.

Now enough with this being inside on the computer - Kyle and I are going to go outside and enjoy this beautiful day with a little tasting over at the local winery.  How classy of us!

 

All mixed up and ready to eat!

Summer Basil Potato Salad
(Adapted from Better Homes and Gardens)

1 pound small yellow or red new potatoes, cut into 1-inch cubes
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 roma tomatoes, cut into 1-inch chunks
6 oz. crumbled feta cheese
12 oz. bacon
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar

1. Preheat the oven to 400°F.
2. In a medium saucepan, cook the potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender.  Drain and cool.  Cut corn from cob.
3. Place bacon in a single layer on a baking sheet.  Bake for 10-12 minutes or until desired crispiness.
4. In a large bowl, add the potatoes, tomatoes, corn, and 1/4 cup basil.
5. For the dressing, in a screw-top jar combine the oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste.  Close the jar and shake well.
6. Add the bacon to the potato mixture.
7. Pour the dressing over the salad, add the feta cheese, and mix well with a large spoon.
8. Serve at room temperature.  Enjoy!