• Sumo

Potato salad is a picnic classic and this recipe is sure to be enjoyed! With more than potatoes in the mix people will be pleasantly surprised by the number of delicious flavors found within!

Summer Potato Salad Recipe

Rating: 41

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 8-10


  • 1 Pound Yellow or Red Baby Potatoes
  • 2 Cups Sweet Corn Kernels
  • 4 Roma Tomatoes, sliced
  • 1/4 Cup Fresh Basil, torn
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Shallot, finely chopped
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Sugar
  • Pinch of Salt and Pepper
  • 1/2 Cup Goat Cheese


  1. Bring a large pot of water to boiling, then add the potatoes and cook for about five minutes; they should be tender when poked with a fork. Drain and let cool, then cut into thin slices.
  2. On a large platter, carefully arrange the tomato slices and potatoes. Sprinkle with the basil and corn.
  3. In a blender, combine the vinegar, olive oil, shallot, dijon mustard, sugar, salt and pepper. Blend until completely combined and no large droplets of oil remain.
  4. Drizzle over the salad and sprinkle with goat cheese.
  5. Serve and enjoy!