Summer Potato Salad with Garden Vegetables and Herbs

This Summer Veggie Potato Salad is packed with fresh summer ingredients—sliced baby red potatoes, ripe roma tomatoes, sweet corn, fresh basil and crumbled feta—tossed in a bright balsamic dressing for a flavorful side dish perfect for cookouts and holiday gatherings.

This colorful potato salad is a new favorite for warm-weather meals. It’s attractive on a serving platter and makes a generous amount—ideal for family get-togethers, picnics, and Labor Day cookouts. The combination of balsamic vinegar, honey and fresh basil gives the salad a slightly sweet, herbaceous flavor that pairs beautifully with salty feta. Prepare it as a make-ahead side to save time on the day of your event.

Summer Veggie Potato Salad

This Summer Veggie Potato Salad is loaded with fresh ingredients like sliced potatoes, tomatoes, corn, basil and feta cheese, all tossed together with a delicious balsamic dressing!

Ingredients

• 1 lb. baby red potatoes
• 1 cup frozen corn, thawed (or 2 ears cooked corn)
• 4 roma tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 1/2 cup crumbled feta cheese

For the dressing:

• 1/4 cup olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp finely chopped shallot
• 1/2 tsp Dijon mustard
• 1 Tbsp honey
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Place the baby red potatoes in a covered medium saucepan and boil for about 5 minutes, or until they are just tender when pierced with a fork. Drain and allow the potatoes to cool slightly so they can be sliced safely.
2. Slice the cooled potatoes and arrange them on a large platter. Add the sliced roma tomatoes, then sprinkle the thawed corn and chopped basil evenly over the top.
3. To make the dressing, whisk together the olive oil, balsamic vinegar, finely chopped shallot, Dijon mustard, honey, sea salt and black pepper in a small bowl until well combined and emulsified.
4. Pour the dressing over the potato and vegetable mixture, tossing gently to coat everything evenly. Finish by sprinkling crumbled feta cheese on top and adding extra basil if desired. Serve at room temperature or chilled.

Notes & Tips

• Make-ahead: Prepare the potatoes and dressing in advance and refrigerate separately. Assemble and toss everything just before serving to keep the tomatoes from releasing too much liquid.
• Texture: For firmer potatoes, reduce boiling time slightly. Baby red potatoes hold their shape well and provide a pleasant, creamy bite.
• Variations: Add diced cucumber or thinly sliced red onion for extra crunch. Swap feta for crumbled goat cheese for a different tang, or add fresh mozzarella for a milder flavor.
• Serving suggestions: This salad pairs well with grilled meats, burgers, or as part of a buffet spread. It’s also excellent alongside other summer salads and fruit skewers.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors meld over time, but the tomatoes may soften, so keep that in mind if planning to serve later.

Nutrition

This Summer Veggie Potato Salad brings seasonal produce together for a simple, vibrant side dish. The balsamic dressing adds brightness and a hint of sweetness that complements the basil and feta—making it a standout at any summer gathering. If you try this recipe, consider adjusting the basil to your taste and experimenting with additional fresh herbs like chives or parsley to personalize the flavor.