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Summer Vegetable Potato Salad

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!
Course Side Dish
Cuisine American
Keyword Summer Vegetable Potato Salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Heather Blake


  • 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


  • 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. 


If you don't like such a creamy potato salad, decrease the mayonnaise and sour cream to taste.