Potato, Corn, Tomato and Basil Salad

This tasty potato salad is one of the sides we had on the Fourth of July.  While I do have a special place in my heart  for a nice mustard potato salad, this one was lighter and fresher in flavor than the traditional yellow side dish.

When dressing this salad I didn’t use the measurements in the original recipe.  I don’t like to overdo it on the oil, so I just drizzled a little olive oil, squeezed the juice of one large lemon, sprinkled some salt and pepper, tossed, then tasted.  At this point you can add more of whatever it needs.  I added a little more lemon, salt and pepper.

This is a nice, simple summer side.  Fresh ingredients make such a huge difference, so it’s the perfect time of year to make this salad.  I used a combination of red potatoes and baby Yukon golds that came fresh from a garden.  The light and lemony dressing make this potato salad a healthier option than those with mayonnaise based dressings.  If you like a creamier dressing, I think adding some yogurt would be a good option.  Enjoy!

Potato, Corn, Tomato and Basil Salad

Recipe from Dave Lieberman, foodnetwork.com


  • 1 pound baby red potatoes, scrubbed
  • 5 medium ears of corn (about 3 pounds)
  • 1 pint grape tomatoes, halved lengthwise
  • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
  • 1 large bunch fresh basil, rinsed, dried, and leaves picked
  • 1/4 cup extra-virgin olive oil
  • 2 large lemons, juiced
  • 1 teaspoon kosher salt
  • About 15 grinds freshly ground pepper


  1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
  2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
  3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.