Potato Salad with Eggs Corn and Lemon Basil Dressing

Introduction

The lemon juice and olive oil dressing keeps this potato salad lighter than a mayonnaise-based version, while chopped eggs, corn, and sautéed red onion give it enough substance to hold up as more than a side. You boil the potatoes for 15–20 minutes, toss everything together, and chill it for 30 minutes, so it fits well for meal prep, cookouts, or a make-ahead lunch.

Recipe Details

• Prep Time: 50 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8

Ingredients

• 3 pounds small white potatoes (use waxy or red potatoes)
• Salt
• Ground pepper
• 5 large hard boiled eggs, chopped
• 1 medium red onion, chopped finely
• 2 tbsp chopped sweet basil leaves
• 1 cup corn
• ½ cup freshly-squeezed lemon juice (from 2-3 lemons)
• ½ cup extra-virgin olive oil
• 2 tbsp pasta seasoning

Instructions

1. Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, and cook for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
2. Place the chopped eggs in a large bowl.
3. Sauté the onions until light golden brown and add to the bowl with the eggs.
4. When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
5. In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating.

Variations

• Replace the sweet basil leaves with dill if you want a more traditional potato salad flavor and a slightly sharper herbal note.
• Skip sautéing the red onion and add it raw instead if you want more crunch and a stronger onion bite.
• Use grilled corn in place of the corn for a smokier, sweeter finish that works well for summer cookouts.
• Swap ¼ cup of the extra-virgin olive oil for mayonnaise if you want a thicker, creamier dressing that clings more heavily to the potatoes.
• Omit the hard boiled eggs for an egg-free version; the salad will be less rich but still holds together well because of the potatoes and dressing.

Tips for Success

• Use waxy or red potatoes as listed; they keep their shape better than starchy potatoes after boiling and mixing.
• Pull the potatoes once a knife slides in easily but they still feel intact, or they can fall apart when you cut and toss them.
• Sauté the red onion only until light golden brown, not dark brown, so it tastes sweet instead of bitter.
• Whisk the olive oil slowly into the lemon juice so the dressing combines evenly instead of separating right away.
• Chill the salad for the full 30 minutes before serving so the potatoes absorb more of the lemon-basil dressing.

Storage and Reheating

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Because it contains eggs and a lemon-oil dressing, keep it cold and avoid leaving it at room temperature for more than 2 hours.

Freezing is not recommended. The potatoes turn grainy after thawing, and the eggs become rubbery.

For serving again, the best option is to eat it cold or let it sit at room temperature for 15–20 minutes to take the chill off. If you want it slightly warm, microwave individual portions in short 10-second bursts; any longer and the potatoes can soften too much.

FAQ

Can you leave the skins on the potatoes?

Yes, especially if you use small white or red potatoes with thin skins. The skins help the potatoes hold their shape and add a little texture.

Can you use frozen or canned corn?

Yes. If you use frozen corn, thaw it first; if you use canned corn, drain it well so you do not water down the dressing.

Can you make this a day ahead?

Yes. Make it up to 1 day in advance, keep it chilled, and stir before serving so the dressing redistributes evenly.

Can you make this egg-free?

Yes. Omit the hard boiled eggs and keep the rest of the recipe the same. The salad will be lighter and less rich, but the lemon and basil still carry the flavor well.