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5 from 1 vote

Potato and Grilled Corn Salad

Lightened-up, tangy potato salad made with grilled corn, green onions, and fresh dill.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 110kcal
Author: Kristin


  • 4 corn cobs (husked)
  • 2 pounds small white potatoes
  • 4 green onions (sliced)
  • 2 tablespoons dijonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh dill
  • Extra fresh dill for garnish (optional)


  • Boil water in a large pot, add the potatoes, and cook until tender, about 15-18 minutes.
  • 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.
  • 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.
  • 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.


Calories: 110kcal | Carbohydrates: 23g | Protein: 4g | Sodium: 134mg | Potassium: 611mg | Fiber: 4g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 17.1mg | Calcium: 41mg | Iron: 4.1mg