Summer veggie-ish potato salad

Health facts:
Calories: 163
Protein: 4
Fat: 9
Fiber: 2

Ingredients:
1lb small yellow potatoes
2 ears of corn (cooked!), or use frozen corn and thaw it if you dont want to wrestle with the ears
4 roma tomatoes (if you like tomatoes)
1/4 cup fresh basil leaves -or- 1 Tbs dried basil
1/4 cup olive oil
3 Tbs balsamic vinegar
1 Tbs (yes that is correct) chopped red onion
1/2 tps dijon style mustard
1/4 tps sugar
1/4 tps pepper
1/2 cup crumbled cheese of your choice

Directions:
Step 1: Prepare your potatoes by boiling them.....
                 Cut them how you want them cut, put them in a pot, add enough water so the potatoes are         just barely covered, boil them till they are done (stick a fork in them, if they are soft GREAT, if not keep on boiling those potatoes!) When they are done drain them and cool them
Step 1 1/2: cook your ears of corn too!
Step 2: While potatoes / corn are boiling: combine olive oil, mustard, sugar, salt pepper, and onion in a sealable container or baggie. Shake the hell out of it and let it sit
Step 3: Cut your corn from the cob (no easy task for sure)
Step 4: Mix your potatoes, corn, basil and tomato in a biiig bowl
Step 5: Pour the dressing you made in step 2 all over it, mix it up and let it chill with some of the other food you got in the refrigerator till you want to eat it!



This recipe goes great with all summer dinners, hamburgers, hot dogs, chicken, steak.
It is especially good if you have picky eaters that wont go near anything with mayo (fat man), or if you are worried about the mayo being out in the sun all day at a picnic. It is a great change up!