Potato Salad with Corn, Tomatoes, and a Basil Dressing

This salad captures the spirit of summer, with its fresh basil and just-picked vegetables. My friend Carol Reuss in Pittsboro, North Carolina, got the recipe from a neighbor, Cynthia Jones.–Debbie Moose

Potato Salad with Corn, Tomatoes, and a Basil Dressing Recipe

  • Quick Glance
  • 15 M
  • 45 M
  • 6 servings


  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 1 packed cup basil leaves
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 pounds red potatoes
  • 1/2 pound cherry tomatoes, halved
  • 6 ears fresh corn, cooked, kernels removed


  • 1. Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified.
  • 2. Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
  • 3. Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.
  • 4. Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
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