Summer Vegetable Potato Salad
Summer Vegetable Potato Salad is a delicious side dish packed with all kinds of summer vegetables. Perfect with anything that you grill!
Ingredients
- 3 pounds small red potatoes cut into quarters
- 1 cup sliced green onions white and green parts
- 2 cups fresh cooked corn from the cob about 4 corn cobs
- 1 cup seeded and diced cuccumber
- 1/2 cup fresh dill, chopped
- 3 hard cooked eggs, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Fill a large pot with water and add the potatoes and a couple of tablespoons of salt. Bring to a boil and cook for 10-12 minutes or until the potatoes are cooked through. Drain and rinse with cool water. Set aside to let cool completely.
- Fill another large pot with water and bring to a boil. Add the corn and cook for about 5 minutes. Drain and set aside to cool.
- Fill a small pot with water, add the eggs and bring to a boil. Cook the eggs for 10-12 minutes (I do 12 minutes in Denver for perfectly hard-cooked eggs). Drain and cover with ice cold water. When cool peel and chop the eggs. Set aside.
- In a large bowl, add the potatoes, green onions, corn, cucumber, dill, eggs, mayonnaise, sour cream, salt and pepper and mix to combine well.
- Cover and refrigerate for at least an hour or until ready to use.
Notes
If you don't like such a creamy potato salad, decrease the mayonnaise and sour cream to taste.