Dilled Potato and Grilled Corn Salad
Bright, fresh, and full of summery vibes, this Dilled Potato and Grilled Corn Salad is the perfect blend of creamy and smoky flavors, making it a must-have side dish for picnics, barbecues, or any casual gathering. Tender baby potatoes and char-grilled sweet corn are tossed in a tangy Dijon mustard and apple cider vinegar dressing, harmonized with the brightness of fresh dill and a hint of honey. Red onion adds a subtle crunch, while optional scallions elevate the presentation with a pop of color. Simple to prepare and bursting with flavor, this chilled salad is a crowd-pleaser that brings together the best of fresh, wholesome ingredients with a touch of smoky summer magic.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 ears corn on the cob
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh dill
- 0.5 medium red onion
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons mayonnaise
- 2 stalks scallions (optional)
Instructions
Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15-18 minutes or until fork-tender. Drain and let cool slightly.
While the potatoes are cooking, preheat a grill or grill pan to medium-high heat.
Brush the ears of corn with 1 tablespoon of olive oil, and season with a pinch of sea salt and black pepper.
Grill the corn for 10-12 minutes, turning occasionally, until the kernels are lightly charred. Remove from the grill and let cool.
Once cool, cut the kernels off the cob and place them in a large mixing bowl.
Cut the potatoes into halves (or quarters if they are larger) and add them to the bowl with the corn.
Finely chop the fresh dill and red onion, then add them to the bowl.
In a small mixing bowl, whisk together Dijon mustard, apple cider vinegar, honey, remaining olive oil, and mayonnaise to create the dressing. Taste and adjust seasoning with sea salt and black pepper if needed.
Pour the dressing over the potato and corn mixture. Gently toss to coat everything evenly.
If using scallions, slice them thinly and sprinkle them on top as a garnish.
Cover and refrigerate the salad for at least 20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 33.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4901 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
