Equipment
Ingredients
Produce and Poultry
- 350 g new potato, halved or quartered
- 1 corn on the cob, shucked and silks removed
- 220 g smoked chicken breast, fully cooked, skinless, boneless, chilled
- 150 g cherry tomato, halved
- 1 red onion, thinly sliced
- 50 g baby arugula, washed and dried
- 15 g fresh basil, torn leaves
Yogurt Dressing and Seasoning
- 100 g plain low-fat greek yogurt, chilled
- 25 ml rice vinegar, unseasoned
- 15 g dijon mustard
- 15 ml extra-virgin olive oil
- 1 garlic, peeled and finely minced
- 4 g fine sea salt
- 1 g freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 420 kcal
- Protein
- 31 g
- Carbohydrates
- 55 g
- Fat
- 10 g
- Sugar
- 12 g
- Zinc
- 2.2 mg
- Water
- 364 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut 350g of clean new potatoes into 2 cm (0.8 in) uniform bite-sized pieces using a chef's knife on a cutting board.
Place the diced potatoes into the large pot, add enough cold tap water to cover them by 2.5 cm (1 in), bring to a vigorous boil at 100°C (212°F) over high heat, reduce heat to medium, and simmer for 10 minutes.
Submerge the shucked ear of corn directly into the simmering pot alongside the cooking potatoes and boil uncovered for 4 minutes at 100°C (212°F).
Pour the entire contents of the pot through a colander placed in the sink to discard all cooking water.
Spread the drained potatoes and ear of corn in a single layer across the cutting board to cool at room temperature for 15 minutes.
Stand the cooled corn cob vertically on the cutting board and slice downward with the chef's knife to remove 120g of sweet corn kernels, discarding the fibrous cob.
In a small mixing bowl, combine 100g low-fat Greek yogurt, 25ml rice vinegar, 15g Dijon mustard, 15ml extra-virgin olive oil, 4g minced garlic, 3g sea salt, and 1g black pepper, whisking for 1 minute until completely smooth and emulsified.
Cut 220g chilled, fully cooked smoked chicken breast into 1.5 cm (0.6 in) bite-sized cubes on the cutting board, ensuring precooked poultry has been held safely at or below 4°C (40°F) or previously reheated to 74°C (165°F).
Wipe out the emptied large pot with a paper towel and transfer the cooled potatoes, corn kernels, diced smoked chicken, 150g halved cherry tomatoes, and 50g sliced red onion into it.
Pour the prepared yogurt dressing over the ingredients inside the large pot and fold gently with tongs for 30 seconds until every component is evenly coated.
Add 50g baby arugula and 15g torn fresh basil to the pot, lifting and turning with tongs for 15 seconds until the greens are just distributed through the salad.
Portion the dressed potato salad evenly into two wide serving bowls and serve immediately while fresh.
Chef's Notes
- Waxy new potatoes such as red bliss or baby Yukon golds possess lower amylose content, ensuring they retain their shape beautifully through boiling and folding.
- Unseasoned rice vinegar introduces a soft, mild acidity that brightens sweet summer corn without the harsh astringency of standard distilled vinegar.
- Using thick low-fat Greek yogurt in place of traditional mayonnaise cuts overall fat by more than half while supplying substantial protein and a pleasant fermented tang.
- Folding fresh baby arugula and torn basil at the final moment prevents delicate cell walls from collapsing under salt and acid, preserving maximum volume and crunch.
Storage
Refrigerator: 3 days — Store in an airtight glass container at or below 4°C (40°F). For best texture, fold in arugula just before serving leftover portions.
Reheating: Serve chilled or at room temperature. If warming leftovers containing smoked poultry, heat to a minimum internal temperature of 74°C (165°F).
Troubleshooting
Dressing becomes thin and watery in the bottom of the bowl
Cause: Potatoes or corn were insufficiently cooled and drained, or cut tomatoes released excessive juices
Fix: Tilt the bowl slightly, spoon out the excess pooled water, and fold in one additional tablespoon of chilled Greek yogurt
Prevention: Allow boiled items to steam off completely in the colander and gently pat halved cherry tomatoes dry before assembling
Potato cubes disintegrate into mush during tossing
Cause: Potatoes were boiled too long or tossed violently while still hot
Fix: Cannot be fixed; handle remaining assembly very gently to preserve existing potato structure
Prevention: Test doneness at the 10-minute mark with a paring knife and allow to cool until barely warm before handling
Arugula and basil wilt quickly and lose their vibrant color
Cause: Salad ingredients were too hot when greens were added, or salad sat dressed too long before serving
Fix: Scatter a handful of crisp, fresh arugula and whole basil leaves over the top of the bowls to restore texture
Prevention: Ensure potatoes and chicken register below 27°C (80°F) before folding in tender greens, and dress immediately prior to eating
Cultural Context
American potato salad evolved from nineteenth-century Central European immigrant recipes, shifting over decades from warm vinegar-marinated sides to creamy mayonnaise deli staples. This modern summer dinner interpretation adapts the heartiness of Southern barbecue smoked poultry and sweet sweetcorn into a lighter, Mediterranean-inspired yogurt profile. It embodies contemporary weeknight cooking by delivering a complete, nutrient-dense meal using a single pot.
