| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound baby red potatoes, scrubbed
- 5 medium ears of corn (about 3 pounds)
- 1 pint grape tomatoes, halved lengthwise
- 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
- 1 large bunch fresh basil, rinsed, dried, and leaves picked
- 1/4 cup extra-virgin olive oil
- 2 large lemons, juiced
- 1 teaspoon kosher salt
- About 15 grinds freshly ground pepper
Instructions
- Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
- Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
- Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Nutrition Facts
| Calories | 350 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 362 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 8 grams |
| Protein | 9 grams |
| Sugar | 10 grams |
Reviews
Perfect as is and great for cookouts or potlucks. Sometimes I make this recipe with a mayo based green goddess dressing instead, and OMG, amazing!
This is perfect filling and fresh…don’t change anything!!!
Refreshing summer potato salad! Easy to put together. I reduced the oil amount and added a bit of mustard and balsamic vinegar and a dab of red wine vinegar instead of the lemon as my husband doesn’t care for lemon vinaigrette, gave it a nice tang. A nice, light salad for summer and we served it with salmon.
we mom just go bc
This was a nice way to use up some summer produce. We are a household of two, so I used 1 lb. potatoes, 2 ears of corn, and scaled everything else to serving size (we had leftovers). I used thyme and rosemary to supplement the basil. Very tasty!
So,in the video Dave calls for 3 pounds of potatoes, yet the recipe lists 1 pound. I’m going to assume it’s 3 pounds to serve 6-8. However, I wish I had read it better before I purchased the ingredients, as now I have to make a return trip to the store!
Easy and delicious! I made it easier by using frozen corn and roasting quartered potatoes
This is a very good salad, I added garlic and made the dressing into a vinegerette and used basil and flat leaf parsley.
I’ve made this recipe MANY times and it’s always a hit. Having made it so many times, I decided to try something new. Instead of boiling the potatoes, I used extra small red potatoes, cut them in half, tossed them in a little olive oil and kosher salt, and roasted them cut side down at 375 degrees F for about 15 minutes. I immediately take them off the baking sheet, making sure to maintain the integrity of the caramelized side of the potato. It was delicious! Added a whole new flavor to the salad. I also add the zest of almost one whole lemon and a little honey to the dressing. The zest adds a little brightness that goes well with the basil.
This sounds amazing and it’s perfect for in-season ingredients! I’m sharing the link in my CSA newsletter this week! Thanks for all the great recipes!