Food Recipes Side Dishes Potato Salad with Fresh Corn and Basil 5.0 (4) 5 Reviews Fresh corn, basil, and dill brighten up this summery riff on potato salad. By Lucy Morrow Updated on September 30, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Active Time: 25 mins Total Time: 2 hrs Yield: 6 to 8 Jump to recipe Prince Edward Island-based chef (and Top Chef Canada finalist) Lucy Morrows brightens up the familiar elements of a classic potato salad — tender, creamy baby red potatoes alongside stalwart mayonnaise — with vinegar-soaked onions, just-tender kernels of fresh corn, and chopped fresh basil and dill. Frequently Asked Questions What kind of potatoes should I use for potato salad? Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Should I freeze potato salad? The Idaho Potato Commission’s Dr. Potato (you read that correctly) says no, and we agree. Common ingredients like mayonnaise, sour cream-based, or hard-boiled eggs do not freeze well, and defrosted potatoes can become soggy. How long do I boil potatoes for potato salad? With small potatoes, as in this recipe, you can boil them for as little as 15 minutes. Always check tenderness before removing them from the boil — it takes longer to bring another pot to boil than it does to keep them cooking for an extra five minutes. Notes from the Food & Wine Test Kitchen Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing. Be sure to taste the salad after chilling and adjust the seasoning before serving. Make ahead This potato salad may be covered and stored in the refrigerator for up to three days. Cook Mode (Keep screen awake) Ingredients 2 quarts water 2 tablespoons plus 2 1/2 teaspoons kosher salt, divided, plus more to taste 1 medium ear fresh yellow corn, husk and silk removed 2 1/2 pounds baby red potatoes, cut into 1-inch pieces (about 7 1/2 cups) 1 small yellow onion, finely chopped (about 1 cup) 3 tablespoons white wine vinegar 3 medium celery stalks, finely chopped (about 1 cup) 3/4 cup mayonnaise 3 tablespoons chopped fresh basil 1 tablespoon chopped fresh dill, plus dill sprigs, for garnish 1 teaspoon black pepper, plus more to taste Directions Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved. Add ear of corn; cook until tender, about 4 minutes. Remove corn, and set aside until cool enough to handle, about 10 minutes. Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes. Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 2 1/2 teaspoons salt. Cut corn kernels from cob; discard cob. Add corn kernels and potatoes to onion mixture; stir mixture, lightly mashing together, until creamy. Cover and chill at least 1 hour or up to 3 days. Season to taste with salt and pepper; garnish with dill sprigs. Make ahead Potato salad may be covered and stored in refrigerator up to 3 days. Originally appeared: June 2020 Rate It Print