Looking for a fresh take on traditional potato salad? Give this colorful potato vegetable salad a try. This easy homemade potato salad recipe contains no mayonnaise or eggs, so it’s perfect for cookouts and other outdoor gatherings, plus it’s packed with delicious summer vegetables.
I have a confession to make that might not sit well with most southerners. I’m not a fan of traditional potato salad made with mayonnaise and hard-boiled eggs. (Sorry Grandma Mills!)
But I do love this colorful potato vegetable salad, which is made with potatoes, sweet corn, tomatoes, basil and feta and topped with a tangy balsamic vinaigrette.
It’s one of my favorite things to bring to a outdoor cookout or barbecue because it travels so well. But I also love it for lunch or dinner on a hot summer day!
When I make it for the Fourth of July, I always throw in some pretty blue potatoes, along with some red new potatoes and white potatoes to give it a patriotic feel! It’s perfect for a patriotic dinner on the porch or patio.
This vegetable potato salad recipe is pretty quick and easy to throw together in a hurry, especially if you grill the corn ahead of time. (When we grill corn, I always make a few extra ears for leftovers or to use on top of salads.) In a pinch, you can use thawed, drained frozen corn, but I wouldn’t recommend canned. The texture just isn’t the same.
Speaking of texture, when you’re making this potato vegetable salad 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.
To keep the vegetables from getting too soggy, add the dressing right before serving. (If you have leftovers — which is unlikely — eat them within a day or so the things don’t get too soggy!)
I’ve adapted this recipe slightly from one I clipped from an issue of Southern Living magazine several years ago, and it’s been a summertime staple ever since. I predict it will become a favorite at your house, too!
- 1 pound new potatoes sliced into rounds
- 1 cup sweet corn kernels fresh, cut from the cob, or frozen, thawed and drained
- 1 pint grape tomatoes sliced
- ½ cup light feta cheese
- ¼ cup fresh basil leaves cut in strips
- ¼ cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon red onion finely chopped
- ½ teaspoon Dijon mustard
- salt and pepper to taste
Slice potatoes into rounds and cover with water. Add salt, to taste, to season the potatoes as they cook. Boil until potatoes are fork tender. Drain potatoes, rinse with cold water to stop cooking and allow to cool completely.
Slice corn from the cob or thaw and drain frozen corn kernels in a colander
Once potatoes have cooled, combine them with sliced tomatoes on a serving bowl or platter. Sprinkle with corn and basil.
In a mason jar, combine olive oil, balsamic vinegar, red onion, mustard, salt and pepper. Shake well to combine.
Just before serving, crumble the feta cheese on top the salad and drizzle lightly with homemade vinaigrette, reserving extra dressing for diners to dress their own.
Season with additional salt and pepper, to taste.
As I mentioned earlier, 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.
Here are a few more of our favorite recipes for July 4th celebrations and summertime potlucks and cookouts.