Potato, Corn and Tomato Salad

Made This Recipe? Add Your Photo

Total Time
Prep 15 mins
Cook 10 mins

Ingredients Nutrition


  1. Put thawed corn in large bowl.
  2. Steam potatoes, covered, 8-10 minutes or until just tender; add to bowl.
  3. Toss with 1 tblsp of the vinegar and salt to taste.
  4. In blender or processor, blend basil, garlic, 4 tblsps vinegar and add oil in a stream to emulsify.
  5. Pour dressing over corn and potatoes.
  6. Add onion and tomatoes and season to taste.
  7. (can be made 1 day ahead).
  8. Serve at room temperature.
Most Helpful

4 5

Very easy, and very tasty thnks Evelyn. I made this to be eaten warm, as a side with hamburgers. As it was our only vegetable, I substituted some of the corn for frozen baby peas, which made it very cocourful.

4 5

The flavor of this salad was really good, but I will use a little less vinegar when I make it again. This will be a good recipe to have when we grill. Thanks for sharing the recipe!