No mayonnaise in this potato-corn salad. This different presentation is pretty with small skin-on whole potatoes that you smash. If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.



Recipe Summary

15 mins
20 mins
20 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.

  • Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.

  • Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.

  • Add basil and cilantro to the salad; season with salt and pepper.

Nutrition Facts

190 calories; protein 3.7g; carbohydrates 28.4g; fat 7.6g; sodium 974.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
4.3.19 I didn’t want mushy corn and just didn’t know what I’d end up with by cooking the whole ears of corn with the potatoes for a few minutes and then cutting it off the cob. I chose to cut it off the cob raw and steamed it in the microwave for 1 minute 45 seconds to get the crispy texture I was looking for. I was doing fine with the recipe until I reached the instruction to “break up the potatoes with a masher.” No way I was going to mash any of the potatoes, I paid a premium for baby Yukon Gold potatoes, so I just cut them in half which worked out great. I liked this salad but felt it was a bit heavy on corn, and I had small ears. In the future, I’ll most likely cut the number of ears back from three to two (could just be personal taste). I liked the combination of ingredients in this recipe, it was tasty, quick and easy, and it’s a very different type of potato salad. I’ll definitely make this one again, it’s a keeper. Read More