It is hot here.  Like rull, rull hot.  And last weekend I finally made a crock pot recipe that I’ve been putting off.  Loved it, but it was spicy.  So I paired it with this cold summer salad that was such a nice contrast to the hot main dish and the hot, hot weather. 


Summer Vegetable Potato Salad

Recipe #: 207

Count: 17 down

Saved since: June 2010

Husband’s Rating: 4 out of 5

My Rating: 3 out of 5

Serves 2 to 3


  • 1/2 lb. small red new potatoes, sliced
  • 1 ear of fresh sweet corn, cooked
  • 2 roma tomatoes, sliced
  • 1/8 c. fresh basil leaves, torn
  • 1/8 c. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1/2 Tbsp. finely chopped red onion
  • 1/4 tsp. dijon-style mustard
  • 1/8 tsp. sugar


  1. In medium saucepan, cook potatoes covered in boiling salted water that just covers them.
  2. Cook for 5 minutes or until just tender.  Drain and cool.
  3. Cut corn off cob.
  4. Arrange the potatoes and tomatoes in a serving dish.
  5. Sprinkle with corn and basil.
  6. For dressing, combine oil, red onion, mustard, sugar, and salt and pepper.
  7. Cover and shake well.
  8. Pour dressing over potato mixture.

Source: adapted from Ellyn Shull’s Prize Tested Recipes in Better Homes and Gardens June 2010 issue.