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
- 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