Potato and Grilled Corn Salad is the perfect summer barbecue side dish. Your family and friends will love this lightened-up, tangy potato salad made with grilled corn, green onions, and fresh dill. Yummy!
It is past Labor Day, and if I was on top of things, I would be starting to post pumpkin recipes, apple recipes, butternut squash recipes, and other fall-themed dishes.
But, I am still stuck in summer! However, since it went up to 90 degrees here today, I am not totally off-season! There is still summer left to enjoy! 🙂
I love potato salad, but most of the time it is so heavy and laden with calories that it just isn't something I will eat often. So when I ran across this lightened-up potato salad recipe at FatFreeVegan.com, I had to try it!
I adapted the recipe, substituting dijonnaise for the dijon mustard and making a few other tweaks. The result was delicious and the whole family loved it, especially DH!
Adapted from FatFreeVegan.com.
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Potato and Grilled Corn Salad
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📋 Recipe Card
Potato and Grilled Corn Salad
Ingredients
- 4 corn cobs (husked)
- 2 pounds small white potatoes
- 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
- While the potatoes are cooking, preheat grill to medium high, place the corn on the grill and cook about 8-10 minutes, turning occasionally, until corn is tender.4 corn cobs
- Remove the corn from the grill. Handling carefully because they are hot, cut the kernels from the cobs. Place into a large bowl and set aside.
- Remove the potatoes from the pot and cut into bite-sized chunks. Place in the bowl with the corn kernels.
- In a small bowl, combine the green onions, dijonnaise, salt, black pepper, vinegar, and dill.4 green onions, 2 tablespoons dijonnaise, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup white wine vinegar, 2 tablespoons chopped fresh dill
- 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
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
I have a little confession to make...I still have a few more summer recipes to post! Hopefully I will start with some fall recipes soon, but in the meantime, let's enjoy the tail end of the summer season!
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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