This Summer’s Best Potato Salad recipe uses a ton of the summer’s best in-season produce and no mayonnaise! It’s zesty and the entire family will love it!
Course Side Dish
Cuisine American
Keyword potatoes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 259kcal
Author Jillian - a Food, Folks and Fun original!
Ingredients
2poundsred potatoes1-inch diced
1largeear of corn
2mediumpeaches1-inch diced
1mediumzucchini½-inch diced
1largeheirloom tomatoseeded and diced
1largeCorno di Toro pepper or red bell pepperdiced
In a medium pot, bring 2 quarts of water to a boil. Add the potatoes and cook until fork-tender, about 8-12 minutes. While the potatoes are cooking, remove the husk and silks from the corn and steam the corn for 12 minutes. Drain the potatoes, cut the corn from the cob, and place both in a large bowl. To the bowl add the peaches, zucchini, tomato, pepper and green onion.
FOR THE DRESSING & TO FINISH:
In a small bowl add the orange zest and juice. Whisk in the olive oil, garlic, Dijon mustard, salt and pepper. Pour the dressing over the potato mixture. Toss and chill for at least 1 hour before serving.