Summer Vegetable Potato Salad | Midwest Living

Summer Vegetable Potato Salad

Summer Vegetable Potato Salad

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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Cook 5 mins

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  • 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


  1. In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.
  2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.


  • *Note: If desired, cover and chill salad up to 4 hours. Let come to room temperature before serving. Sprinkle with feta cheese before serving and garnish with basil leaves.

Make Ahead Tip

  • Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

Nutrition Facts

(Summer Vegetable Potato Salad)

Servings Per Recipe 8, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 32, cal. (kcal) 163, vit. A (IU) 486, Potassium (mg) 422, iron (mg) 1, sugar (g) 4, sodium (mg) 195, calcium (mg) 61, fiber (g) 2, Niacin (mg) 1, chol. (mg) 8, Riboflavin (mg) 0, Fat, total (g) 9, Thiamin (mg) 0, carb. (g) 18, vit. C (mg) 18, pro. (g) 4

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