Dilled Potato and Grilled Corn Salad

READY IN: 15mins
Recipe by Chef mariajane

I always love this time of year when the fresh corn and new potatoes come, this makes the most delicious salad -

Top Review by Chef Gina Bean

AWESOME! Hubby devoured a huge bowl before I even got it in the fridge. I had leftover grilled corn and I don't like to use mayo base in potato salad, so this was perfect! My only change was I added an extra tsp. of mustard and it definitely needed more salt. DEFINITELY a keeper!

Ingredients Nutrition

Directions

  1. Brush corn with 1 tablespoons of the oil. Place on greased grill over medium-high heat; close lid and grill until tender and slightly charred, 10-15 minutes. Let cool. Cut off kernels and place in a large bowl.
  2. Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and halve; add to bowl.
  3. Add onions, mustard, salt and pepper; sprinkle wirh vinegar and toss well. Let cool.,.
  4. Add remaining oil and dill; toss to coat.

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