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Potato, Tomato, Corn and Basil Salad Recipe

Potato, Tomato, Corn and Basil Salad

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on August 16, 2006

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    We thought this dish was terrific. Lots of flavor, very light, very summery. I stirred the ingredients together too much and my potatoes got a bit mushy, but it was still very good. Put potatoes in last and GENTLY toss.

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  • on July 27, 2006

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    simple, light tasting, fresh recipe

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  • on July 22, 2006

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    Wonderful

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  • on July 19, 2006

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    This recipe could use something else to give it a bit more zing! It was respectable, but not spectacular.

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  • on July 17, 2006

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    din't know yet

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  • on July 17, 2006

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    This dish tastes too good to have been so easy to put together. I even made it with some leftover corn from a picnic the day before. My family went back for seconds and thirds.

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  • on July 11, 2006

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    This recipe was so easy to make. It was light and tasty. Everyone at my BBQ loved it. Simple ingredients and what a flavor. This is a keeper.

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  • on July 08, 2006

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    I have made this three weeks in a row for myself and while entertaining friends. This recipe is not only low fat (figuring about 4 points per serving for those on Weight Watchers, for a total of 8 servings, it is light, refreshing and full of healthy ingredients. It is a hit with me and the friends that have tried it also!

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  • on July 05, 2006

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    Made this last night for July 4th bbq (sorry! I meant "grilling" Alton and everyone loved the light flavors.

    Some hints when you make it:
    - go easy on salt and olive oil... this salad is so light that a little goes a long, long way. Let the basil and lemon flavors come out.
    - uniform potato size is IMPERATIVE! As Dave says, get baby potatoes as they will cook more uniformly due to small size but if you must use larger potatoes, buy multiple 3lb. bags to pick out 3 lbs of same-size potatoes. My first batch was too mushy on some taters and too hard on others (Goldilocks would kill me for that. Once quatered (and re-quartered due to larger size... say who said petite was small! I found myself with no chance for potato salad so I cooked another bunch... to save the food, I coated the spud quarters with a little EVOO, onion flakes, garlic salt (a little and baked in 425 oven until brown and crispy... tossed with a little romano cheese and it was a nice alternative to the salad.

    Once made, the basil took a while to permeate. Everyone loved it as well as the pineapple salsa from the same show that we used on burgers instead of mako. Still tasted great!

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  • on July 04, 2006

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    Yea!! - a great cold potato salad that doesn't rely on mayo. The lemon juice on the potatoes is fantastic...just the right light tounch. Most importantly, there are no wierd ingredients here that I don't have on hand already. Potatoes and corn can be done ahead of time and the tomatoes, onion and basil cleaned, cut and ready to go at a moments notice. When the rest of the meal is ready just throw it all in together and you're set.

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