Summer Potato And Basil Salad

Summer Potato And Basil Salad

Mayonnaise-based potato salads are delicious, but can be a heavy dish in the summer. In this recipe, basil, olive oil, lemon juice, and Greek seasoning lighten up a summertime staple.


In separate pots, cook the potatoes and corn. Cook the potatoes in boiling water until they are fork tender, about 10 to 15 minutes. Cook the corn in boiling water for 5 to 7 minutes until they are tender. When the potatoes and corn are ready, drain the water and submerge them in an ice bath to stop them from cooking.

After the potatoes and corn have cooled down, drain them well. Place the potatoes to a bowl. Cut the kernels off each ear of corn and add to the potatoes. Add the grape tomatoes, onion, and whole basil leaves. Drizzle the vegetables with olive oil and lemon juice and toss to coat. Season to taste with Greek seasoning. Serve immediately.


Time to prepare: 30 minutes.

Serves 6.


  • helenmadden says:

    3 1/2 to 4 cups. I just made corn relish and 10 large-ish ears yielded just over 8 cups. Hope that helps!

    September 20, 2014 01:13pm

  • KtownGini says:

    How much kernel corn can be substituted for the ears of corn listed?

    June 24, 2013 01:13pm

Submit Your Comment

You must be logged in to leave a comment. Click here to log in.