Potato Salad With Corn And Cherry Tomatoes Recipe

Name: Potato Salad With Corn And Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound purple potatoes; 3/4 pound fingerling potatoes; 1/2 cup plus 2 tbsp. extra-virgin olive oil; 3 tablespoons sherry vinegar; 1 teaspoon kosher salt, divided; 1/2 teaspoon pepper, divided; 2 medium onions, cut into 1/2-in. dice; 3 garlic cloves, finely chopped; 3 large ears yellow corn, kernels cut off; 1 pt. multicolored cherry tomatoes, halved; 1 1/2 teaspoons finely chopped fresh marjoram leaves

Servings: persons

3/4 pound purple potatoes
3/4 pound fingerling potatoes
1/2 cup plus 2 tbsp. extra-virgin olive oil
3 tablespoons sherry vinegar
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium onions, cut into 1/2-in. dice
3 garlic cloves, finely chopped
3 large ears yellow corn, kernels cut off
1 pt. multicolored cherry tomatoes, halved
1 1/2 teaspoons finely chopped fresh marjoram leaves

1
Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).
2
Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.
3
Saute onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.
4
Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.
5
Add cooled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.
6
Note: Nutritional analysis is per serving.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound purple potatoes, 3/4 pound fingerling potatoes, 1/2 cup plus 2 tbsp. extra-virgin olive oil, 3 tablespoons sherry vinegar, and more.

Yes, Potato Salad With Corn And Cherry Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad With Corn And Cherry Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions