Filling and delicious, this Potato Salad with Corn is the ideal summer barbecue side dish! Family, friends, and guests will gush over this lightened-up potato salad.
Made with oven roasted or grilled corn and green onions and dill, this is a tangy and savory potato salad that will liven up any summer picnic or cookout.
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🩵 About This Recipe
Ideal for summer barbecues and picnics, this corn potato salad is tossed in a refreshing and zesty dill dressing!
You'll love the tender potatoes and seasonal corn for some added nutrition. This is a surefire crowd favorite--you might want to make a double batch!
Have extra potatoes? Make these Crispy Roasted Chipotle Potatoes or a super filling Steak Bowl with Potatoes.
🧂 Gather Your Ingredients
- potatoes - simple and classic white potatoes work best for this recipe, but feel free to sub out your favorite variety.
- corn - I prefer to use corn on the cob for a super fresh flavor.
- green onions - for some refreshing onion-y flavor.
- dijonnaise - acts as the base of the dressing and adds a delicious tangy flavor.
- seasonings - all you'll need is some salt and black pepper.
- white vinegar - gives the dressing a nice acidic zest.
- fresh dill - for some herbal flavor that pairs well with the tender potatoes.
🔪 Let's Make Corn Potato Salad!
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Cook Potatoes
Add potatoes to a pot and cover with water. Bring to a boil, then cook until fork tender (about 15 to 18 minutes).
Bake Corn
While the potatoes cook, bake the corn at 425 degrees for about 20 minutes.
Make Dressing
In a mixing bowl, combine dijonnaise, green onions, salt and pepper, vinegar, and dill.
Chop Potatoes
Once the potatoes are done cooking, cut them into bite sized pieces.
Prepare Corn
Take a sharp knife and carefully remove the corn from the cobs.
Combine Ingredients
To a large mixing bowl, add the potatoes, corn, and dressing.
Mix
Fold everything together until well combined. Serve and enjoy!
This corn potato salad is perfect to prepare ahead of time and pull out of the fridge whenever you need it!
❔ FAQs
You'll want to use a waxy variety of potato for potato salad. Anything too soft will fall apart when cooked. White potatoes and Yukon gold potatoes are some of the best options!
Summer is the best time to buy corn! May through September is peak corn season, and because sweet corn is grown all throughout the US, you should be able to get perfectly fresh corn wherever you are in the States!
Potato salad isn't particularly good for you, but the addition of corn does add some additional plant fiber.
Don't have time for this potato salad with corn recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
💡 Expert Tips and Tricks
- Use smaller potatoes that are close to the same size for even cooking.
- You don't have to peel the potatoes before cooking, but you can if you prefer skinless!
- If you overcook the potatoes, they might be too soft and fall apart when diced.
- To save some time, use thawed frozen corn instead of fresh corn.
- Chill the salad in the fridge for a few hours before serving to let the flavors develop. This potato salad with corn can be served cold or closer to room temperature.
Feel free to double or triple this recipe for potato salad with corn to make sure you have enough to feed even the biggest crowd!!
📝 Substitutions and Variations
- Mix Dijon mustard and mayonnaise if you can't find dijonnaise.
- For an even healthier result, add more veggies like diced red peppers, celery, cherry tomatoes, or cucumber.
- Add protein and flavor by adding things like bacon bits, chopped hardboiled egg, or grilled chicken.
- You can also use red potatoes or fingerlings if you prefer.
- For some extra kick, add cayenne pepper and smoked paprika.
- Give the salad an extra garnish of fresh dill and add some feta cheese as well.
- Fun variations on this corn potato salad include using it as a filling for wraps or sandwiches.
What readers are saying...
This is a great side dish for any meal!
- Helen
🥡 Storage
Keep your potato salad with corn in an airtight container or some kind of covered bowl in the fridge for several days. Serve the salad cold, or let it sit at room temperature for about half an hour.
⏳ Make Ahead Instructions
If you need to prep this corn potato salad ahead of time, you can cook the potatoes and corn and keep them in the fridge. The dressing can also be made a day or so ahead of time and kept in the fridge. Then just toss everything together!
🍴 What To Serve With This Dish
This potato salad is the perfect side to serve with recipes like Grilled Halloumi Kebabs or Slow Cooker Honey Garlic Ribs, and it also pairs well with this Cilantro Lime Chicken or a super simple 2 Ingredient Pulled Pork!
😋 More Salad Recipes You'll Love
- Chicken Macaroni Salad - Another fantastic summer salad that's perfect as a side for cookouts, pool parties, and more!
- Pittsburgh Chicken Salad - A combo of crispy chicken, golden fries, and ranch dressing with crispy lettuce.
- Ramen Noodle Coleslaw - This coleslaw uses uncooked ramen noodles for a unique crunch.
- Dill Pickle Pasta Salad - Pickle lovers will adore this salad recipe from Spend With Pennies!
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Potato Corn Salad
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📋 Recipe Card
Potato Salad With Corn
Ingredients
- 2 pounds small white potatoes
- 4 corn cobs (husked)
- 4 green onions (sliced)
- 2 tablespoons dijonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup white wine vinegar
- 2 tablespoons chopped fresh dill
- Extra fresh dill for garnish (optional)
Instructions
- Boil water in a large pot, add the potatoes, and cook until tender, about 15-18 minutes.2 pounds small white potatoes
- Preheat the oven to 425 F. Place the corn on a baking sheet covered with parchment paper. If desired, brush the corn with some melted butter and sprinkle with salt and pepper. Roast about 20 minutes until the corn is tender crisp. (If grilling, place the corn on the grill preheated to medium high and cook about 8-10 minutes, turning occasionally.)4 corn cobs
- While the potatoes and corn are cooking, combine the green onions, dijonnaise, salt, black pepper, vinegar, and dill in a small bowl.4 green onions, 2 tablespoons dijonnaise, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup white wine vinegar, 2 tablespoons chopped fresh dill
- Remove the potatoes from the pot and, handling carefully, cut into bite-sized chunks. Place in a large bowl.
- Remove the corn from the oven and, handling carefully, cut the kernels from the cobs. Place into the bowl with the potatoes and set aside.
- Add the dressing to the large bowl with the corn and potatoes and toss to coat.
- Garnish with additional fresh dill (if desired) and serve.Extra fresh dill for garnish
Notes
- Use small, evenly sized potatoes to ensure uniform cooking. No need to peel! If you have larger potatoes, you can use them but just note that they may take longer to cook.
- Don’t overcook the potatoes or they will become too soft.
- If you are in a pinch for time, use frozen corn kernels (thawed) instead of fresh corn on the cob. If using fresh, you can certainly grill or roast it in advance and store the kernels in the fridge until ready to use.
- Purchase pre-sliced green onions to reduce chopping time.
- If you don’t have dijonnaise, mix Dijon mustard and mayonnaise in equal parts.
- If you have time, chill the salad in the fridge for a few hours before serving to enhance the flavors.
- If desired, incorporate other vegetables such as cherry tomatoes, bell peppers, or cucumbers for added crunch and color.
- Add cooked bacon bits, grilled chicken, or hard-boiled eggs to make the salad more filling.
- Red potatoes or fingerlings also work well in this recipe.
- If desired, add a pinch of paprika, cayenne pepper, or smoked paprika for an extra kick.
- Serve the potato salad as a side dish for barbecues, picnics, or potlucks alongside grilled meats or sandwiches.
- Garnish with extra fresh dill or a sprinkle of crumbled feta cheese.
- You can also use this potato salad as a filling for wraps or sandwiches for a hearty and delicious meal option.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in September 2014, and was republished with tips, step by step photos, and a recipe change in July 2024.
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Happy cooking!
Jann Olson
I've never heard of this salad, but it sure looks delish! Thanks for sharing with SYC.
hugs,
Jann
Miz Helen
This is a great side dish for any meal! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
sheri
Looks delicious! Thanks for sharing at To Grandma's House We Go DIY, Crafts, Recipes and More Wednesday Link Party! Pinned it to Pinterest! Hope to have you join the party next week!
Helen at the Lazy Gastronome
Ah - the perfect end of summer salad! I'd be honored if you shared it at our What's for Dinner party - http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-162/
Elizabeth Ramsey
This looks so good and will have to try while Ohio sweet corn is still so good. Even though I'm not vegan, I love that this recipe is mayo free just from the calorie perspective!
Elizabeth | NattyGal.com
Amy
This potato and grilled corn salad sounds marvelous. Thank you for sharing at To Grandma's House We Go.
Jae | Dreaming of Leaving
OH MY GOSH JUST DUMP THIS WHOLE BOWL INTO MY MOUTH PLEASE AND THANNK YOU! looks so good, great recipe! xo