July 3, 2025

Summer is picnics, backyard barbecues and cookouts. Whether you’re hosting or invited, you’ll want to bring a unique dish. Herbed Potato Corn Salad combines classic outdoor summer favorites : potato salad and corn on the cob. 

Pretty with chopped herbs and a spritely dressing, this salad is sure to please even the most diehard grocery store potato salad affiicionados. There is a light coating of mayonnaise with Dijon mustard and white wine vinegar. Crunchy fresh corn is barely cooked in the potato water, saving you from dirtying another pot. Honestly, this salad could not be easier to whip up. Garnish with a few sprigs of fresh basil to give guests a visual taste of things to come.

Once again I raid the garden herbs on the patio for a true taste of summer, like with my Parsley Chive Potato Salad,  served warm. This side dish is best on the day it is made, as potatoes can become mealy with time. Allow a few hours for flavor to develop, in the fridge for a slight chill.

Despite the intense tropical heat and humidity, I still like to dine alfresco in summertime. A fan moving air around helps to keep mosquitoes at bay, but I am currently experimenting with a new natural deterrent. Known as the Mosquito Bucket Of Doom, this is the only acceptable container of standing water in the garden. If it works, it certainly beats chemicals on your body or in the air. Wish me luck and enjoy your own backyard dining.

Happy Independence Day from my kitchen to yours!

Herbed Potato Corn Salad

recipe by Michele Humlan, The Good Eats Company

makes 4-6 servings

ingredients

1.5 pounds baby potatoes, unpeeled, cut in halves
kosher salt
kernels cut from 2 ears of fresh corn
⅓ cup mayonnaise
1 tablespoon creamy Dijon mustard
scant ¼ teaspoon fine sea salt
1 tablespoon white wine vinegar
¼ cup finely chopped fresh basil
1 ½ tablespoons finely chopped fresh chives

cook’s note : be sure herbs are dry when chopping, as wet herbs are messy

directions 

1. Place potatoes and large pinch of kosher salt in heavy two quart saucepan and cover them with water.
2. Bring to boil covered, then once boiling, simmer partially covered until potatoes are tender and easily pierced with knife, about 12-15 minutes.
3. At this point, add the corn kernels to the pot, and after 15 seconds drain all in colander.
4. Place vegetables in large mixing bowl and cool about 30 minutes.
5. Whisk together the mayonnaise, mustard, vinegar and salt, then add the herbs.
6. Use spatula to mix dressing into the potatoes and corn and adjust seasoning if needed.
7. Allow several hours of chilling for flavor to develop and serve the same day.