Project Description

Potato Salad with Fresh Corn and Basil


  • 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


  1. 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.

  2. Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes.

  3. Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 21/2 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.

Recipe courtesy of Food and Wine