Potato Corn and Tomato Salad
Bright, colorful, and bursting with fresh flavors, this Potato Corn and Tomato Salad is a delightful medley of tender baby potatoes, juicy cherry tomatoes, and sweet corn, all tied together with a zesty Dijon mustard and lemon dressing. Perfect as a side dish or a light main course, this salad is easy to prepare, taking just 35 minutes from start to finish. Fresh parsley and red onion add vibrant texture and a herbaceous touch, while the tangy dressing lends a perfect balance of flavor. Whether served at room temperature or chilled, this salad is ideal for summer barbecues, potlucks, or cozy weeknight meals. Simple, wholesome, and packed with nutrients, it’s a must-try for anyone craving a refreshing and satisfying dish!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams baby potatoes
- 150 grams sweet corn kernels (fresh, frozen, or canned)
- 250 grams cherry tomatoes
- 1 small red onion
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on size, to create uniform pieces.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes, or until tender. Drain and let them cool slightly.
If using fresh corn, bring a separate pot of water to a boil, add the corn kernels, and cook for 3-5 minutes. Drain and rinse with cold water to stop the cooking process. If using frozen or canned corn, simply measure and set aside.
Slice the cherry tomatoes in half and finely dice the red onion.
Chop the fresh parsley finely and set aside for garnish.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
In a large salad bowl, combine the cooked potatoes, corn, cherry tomatoes, and red onion.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Sprinkle the chopped parsley over the top for a fresh garnish.
Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled salad. Enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 837 mg | 18% | |
*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.
