This potato salad with corn, tomatoes, and a basil dressing comes together in a snap and still tastes lighter and fresher than old-school mayo-based versions. Welcome summer with vibrant veggies splashed in a tangy and flavorful 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
- 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
- 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.
- 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.
- Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.
- 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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Recipe Testers’ Reviews
Vibrant, flavorful, and simple. Boil a few potatoes, shave a few ears of sweet corn, and pulse the rest in the food processor. Seriously, that’s all there is to it. Each bite was an explosion of basil flavor brightened by a splash of vinegar. My only suggestion, and this is simply my taste, is to use a heavy hand when salting. Since you don’t salt the boiling water for the potatoes, just add a heavy pinch when mixing everything together. This extra salt definitely brings out more of the sweetness of the basil, the tomatoes, and the corn. This recipe makes a whole lot of salad, perfect for a party or a side dish on warm summer nights. It tastes great even when cold! This dish captures the summer’s bounty in each bite.
Due to some hot weather lately, I’ve been craving salads, and this one caught my eye. The corn goes so well with the cherry tomatoes and new potatoes. I used some of my own basil, and it made a wonderful dressing with the other ingredients. I liked the salad even better for lunch the next day, chilled. The veggies seemed to absorb more of the dressing and it gave a nice flavor punch.
Originally published June 08, 2009
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Consider welcoming this potato salad to your table this summer. It’s colorful, easy-to-make, and calls for ingredients that are readily available. This salad combination proves the versatility and simplicity of potatoes, sweet corn, and tart tomatoes is not to be missed. Each ingredient works harmoniously with the pungently sweet dressing, which moistens them perfectly, heightens their flavors, and cuts the acidity in the tomatoes. The potatoes and corn cooked through in the time stated in the recipe—with potatoes holding their shape for easy quartering and mixing. Next time, I intend to cook the potatoes and corn in salted water so they can absorb some and, thus, improve their flavor. I also hope to use fresh corn, although you can easily substitute it with canned or frozen corn, like I did. Traditionally, this salad is best served warm or at room temperature. I preferred the salad chilled, especially after it had set overnight in the refrigerator. If you’re looking for a new spin on potato salad, mix it up and enjoy.