Warm Red Potato and Corn Salad
Delight your taste buds with this vibrant and hearty Warm Red Potato and Corn Salad, a perfect side dish for any occasion. Featuring tender red potatoes, lightly charred sweet corn, and a zesty homemade vinaigrette made with Dijon mustard, apple cider vinegar, and a touch of honey, this salad strikes the ideal balance between comforting and refreshing. Fresh parsley and green onions add a burst of flavor and color, while the olive oil dressing ties everything together beautifully. Ready in just 40 minutes and served warm, this dish is an excellent choice for backyard BBQs, weeknight dinners, or potluck gatherings. Naturally gluten-free and loaded with wholesome ingredients, this potato and corn salad is a crowd-pleaser that’s easy to make yet full of farmhouse flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds red potatoes
- 1.5 cups fresh or frozen corn kernels
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Scrub the red potatoes clean and cut them into bite-sized pieces. Leave the skins on for added texture and nutrients.
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw completely and pat dry.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the corn kernels and sauté for 5-7 minutes, stirring occasionally, until lightly charred. Remove from heat and set aside.
In a small mixing bowl, whisk together the remaining 3 tablespoons of olive oil, dijon mustard, apple cider vinegar, honey, and minced garlic to make the vinaigrette. Season with salt and black pepper to taste.
In a large bowl, combine the warm potatoes and sautéed corn. Pour the vinaigrette over the mixture and gently toss to coat all the ingredients evenly.
Add the chopped parsley and sliced green onions. Give the salad another gentle toss to incorporate the herbs.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the salad warm. For added flavor, garnish with additional parsley or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 34.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3876 mg | 82% | |
*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.
