This Summer Veggie Potato Salad is packed with bright, fresh ingredients—sliced baby red potatoes, ripe roma tomatoes, sweet corn, fresh basil and crumbled feta—tossed in a lightly sweetened balsamic vinaigrette. It’s an easy, colorful side for cookouts, potlucks, or weeknight dinners.
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!
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Servings: 8
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 (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
Instructions
- Place the baby red potatoes in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer, covered, for about 5 minutes or until the potatoes are just tender when pierced with a fork. Be careful not to overcook—the potatoes should hold their shape when sliced.
- Drain the potatoes and let them cool slightly until they are easy to handle. Slice the potatoes into 1/4-inch rounds and arrange them on a large platter or in a shallow serving bowl.
- Layer the sliced roma tomatoes over and around the potatoes. Scatter the thawed corn and chopped basil evenly across the top.
- 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 emulsified. Taste and adjust seasoning as needed. The dressing should be balanced—tangy from the balsamic with a hint of sweetness from the honey and a subtle bite from the mustard and shallot.
- Pour the dressing evenly over the potato, tomato and corn mixture. Use a large spoon to gently toss or lift the ingredients so they are lightly coated without breaking the potatoes.
- Sprinkle the crumbled feta cheese over the salad and finish with a few extra basil leaves if desired. Allow the salad to sit at room temperature for 10–15 minutes before serving so the dressing can meld with the vegetables.
- Serve as a vibrant side dish for summer meals—ideal with grilled chicken, fish, or as part of a buffet. Leftovers keep well and the flavors deepen after a few hours.
Tips and Variations
- If you prefer, use small Yukon Gold potatoes or fingerlings; just adjust boiling time so they remain firm and slice nicely.
- Fresh corn adds great texture—cut kernels from two grilled or boiled ears if available. Frozen corn that’s been thawed also works well for convenience.
- Make the dressing in advance and refrigerate; bring it to room temperature before tossing with the warm potatoes so it coats evenly.
- For a dairy-free version, omit the feta or substitute with a tangy plant-based cheese. To add protein, toss in cooked chickpeas or diced grilled chicken.
- Want more brightness? Add a squeeze of fresh lemon juice to the dressing or a splash of red wine vinegar for sharper acidity.
Make-Ahead and Storage
This salad is excellent for making ahead. You can prepare the potatoes and dressing up to a day in advance and combine everything shortly before serving for best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop over time; if the salad tightens in the fridge, let it sit at room temperature briefly and add a splash of olive oil or a little extra vinegar to refresh before serving.
Nutrition
Serving: 1/2 cup | Calories: 164 kcal | Carbohydrates: 17 g | Protein: 4 g | Fat: 9 g | Fiber: 9 g
Nutrition information is an estimate and should be used as a guideline only.