My parents came over on Memorial Day for a patriotic picnic on the front porch.

Memorial Day Patriotic Porch Decorations

We had falling-off-the-bone baby back ribs and my Grandma Joyner’s blue-ribbon baked beans and homemade potato salad — but not the traditional kind.

Easy homemade potato salad recipe packed with summer vegetables. Great for hot weather and potlucks because there's no mayonnaise in it!

This easy homemade potato salad recipe is one of my favorite things to take to summer potlucks. It’s light and fresh and tastes like summer with all those fresh veggies. And I like that it doesn’t have any mayonnaise in it, so it’s a good hot weather dish.

Easy homemade potato salad recipe packed with summer vegetables. Great for hot weather and potlucks because there's no mayonnaise in it!

I clipped this recipe from Southern Living several years ago, and it’s been a summertime staple ever since. It’s loaded with potatoes, corn, tomatoes, topped with feta cheese and a homemade balsamic dijon vinaigrette.

I like using fresh corn on the cob. I saved a couple of ears from our dinner earlier in the week to make the salad. But you can use frozen corn in a pinch; I wouldn’t recommend canned, though. The texture just isn’t the same.

When you’re making this recipe, be sure not to overcook your potatoes. You don’t want them mushy, just slightly tender. After I drain the potatoes, I always rinse them with cool water to halt the cooking process.

Easy Homemade Potato Salad Recipe with Summer Corn & Tomatoes

Easy Homemade Potato Salad Recipe with Summer Corn & Tomatoes

Ingredients

  • 1 lb. new potatoes, sliced into rounds
  • 1 cup fresh corn, cut from cob (or frozen corn, thawed)
  • 1 pint cherry tomatoes, halved
  • 1/2 cup reduced fat Feta cheese
  • 1/4 cup fresh basil leaves, cut in strips
  • For the dressing
  • 1/4 cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 TBS shallot or red onion, finely chopped
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste.

Instructions

  1. Slice potatoes into rounds and cover with water that has been salted. Boil until potatoes are fork tender. Drain and cool.
  2. Slice corn from the cob.
  3. Once potatoes are cool, arrange them and tomatoes on a platter. Sprinkle with corn and basil.
  4. In a mason jar, combine olive oil, balsamic vinegar, shallots, mustard, salt and pepper. Shake well to combine.
  5. Just before serving, sprinkle salad with feta cheese and drizzle with homemade vinaigrette.
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This vegetable potato salad was a big hit at our family’s Memorial Day celebration.

I’ll be showing you more scenes of my patriotic decor next week when I’m a cohost of the All Things Home Elements of Summer tour.

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Comments

  1. Betsy joyner says:

    It was delicious !

  2. Amy, this looks so yummy and fresh! I LOVE anything with basil, and usually have some on hand. No Mayo is a huge plus for me. Pinning to try asap.
    mila bassett recently posted..Crock-pot Bean and Spinach Enchilada Casserole.My Profile

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