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
Keyword Summer Vegetable Potato Salad
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Author Heather Blake
3poundssmall red potatoes cut into quarters
1cupsliced green onionswhite and green parts
2cupsfresh cooked corn from the cobabout 4 corn cobs
1cupseeded and diced cuccumber
1/2cupfresh dill, chopped
3hard cooked eggs, chopped
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.