Potato Salad With Corn

5 from 1 vote

This lightened-up and tangy potato salad with corn, green onions, and fresh dill is perfect for the summer!

Prep Time15

Cook Time25

Total Time40

Servings:

Author: Kristin

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

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.