Summer Vegetable Potato Salad

Summer Vegetable Potato Salad

  • Prep: 15 min
  • Cook Time: 6 min
  • Total: 21 min
  • Serving: Makes 4 Servings

Serve up the flavors of summer in this delightful vegetable and potato salad.


  • 1 pound small yellow or red new potatoes, sliced
  • 2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
  • 4 roma tomatoes, sliced or cut into thin wedges
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped shallot or red onion
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon sugar
  • 1/2 cup crumbled feta cheese
  • Fresh basil leaves to garnish


  1. Place the potatoes into a medium-sized saucepan and cover with salted water. Boil the potatoes for 6 minutes, covered, and then drain and place in a salad bowl.
  2. Using a sharp knife carefully cut the corn from the cob and place into the bowl with the potatoes.
  3. Add the tomatoes and gently toss to combine.
  4. In a small bowl, place the oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Whisk the mixture until blended and then pour over the potato mixture. Toss to coat.
  5. Sprinkle the salad with the feta cheese and fresh basil leaves.


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