This is a great summer salad that features sweet corn and a bright and tangy dressing. We reserve it for special family dinners or summer gatherings like Labor Day picnics and Father’s Day barbecues.

Serves 4 to 6


  • 2 pounds Yukon Gold potatoes
  • 1 Tbsp. kosher salt, plus more for seasoning
  • 1 tsp. unsalted butter
  • 3/4 cup fresh corn kernels (from about 1 ear of corn)
  • 1 1/4 cups extra-virgin olive oil
  • 2 Tbsp. finely grated lemon zest
  • Juice of 2 lemons
  • 1 bunch flat-leaf parsley, stemmed and chopped
  • 5 cloves garlic, smashed or pressed through a garlic press
  • 1/2 tsp. crushed red-pepper flakes
  • Freshly ground black pepper
  • 1/3 cup small-dice country ham


    Place the potatoes in a large pot and add water to cover by 1 inch. Add the 1 tablespoon salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a large bowl.

    In a small sauté pan, melt the butter over medium-high heat. Add the corn to the butter and cook until the corn is lightly browned, about 2 minutes.

    Place the olive oil, lemon zest and juice, parsley, garlic and red-pepper flakes in a medium bowl. Mix well and season the dressing with salt and pepper.

    Add the corn and ham to the potatoes. Add the dressing and mix well. Adjust the seasoning and serve.

    From Made in America: A Modern Collection of Classic Recipes by Colby and Megan Garrelts / Andrews McMeel Publishing, LLC.

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