Potato Salad with Fresh Corn and Basil

5.0
(4)
5 Reviews

Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked.

By Lucy Morrow
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Potato Salad with Fresh Corn and Basil Recipe
Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Active Time:
25 mins
Total Time:
2 hrs
Yield:
6 to 8

Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing. Be sure to taste the salad after chilling and adjust the seasoning before serving.

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Ingredients

  • 2 quarts water

  • 2 tablespoons plus 2 1/2 teaspoons kosher salt, divided, plus more to taste

  • 1 medium ear fresh yellow corn, husk and silk removed

  • 2 1/2 pounds baby red potatoes, cut into 1-inch pieces (about 7 1/2 cups)

  • 1 small yellow onion, finely chopped (about 1 cup)

  • 3 tablespoons white wine vinegar

  • 3 medium celery stalks, finely chopped (about 1 cup)

  • 3/4 cup mayonnaise

  • 3 tablespoons chopped fresh basil

  • 1 tablespoon chopped fresh dill, plus dill sprigs, for garnish

  • 1 teaspoon black pepper, plus more to taste

Directions

  1. Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved. Add ear of corn; cook until tender, about 4 minutes. Remove corn, and set aside until cool enough to handle, about 10 minutes.

  2. Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes.

  3. Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 2 1/2 teaspoons salt. Cut corn kernels from cob; discard cob. Add corn kernels and potatoes to onion mixture; stir mixture, lightly mashing together, until creamy. Cover and chill at least 1 hour or up to 3 days. Season to taste with salt and pepper; garnish with dill sprigs.

Make ahead

Potato salad may be covered and stored in refrigerator up to 3 days.

Originally appeared: June 2020

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