Corn & Potato Salad Recipe

When it comes to summer barbecues and picnics, a good potato salad is a must-have dish. This Corn & Potato Salad recipe is a delightful twist on the classic potato salad, combining the creamy texture of potatoes with the sweetness of corn and the tangy flavor of a zesty dressing. This salad is a perfect side dish for any outdoor gathering and is guaranteed to be a hit with friends and family.

The base of this salad is made up of tender, boiled potatoes that are cut into bite-sized pie...

Ingredients

2 pounds small Yukon Gold potatoes, scrubbed but not peeled
3 ears corn, shucked
1 tablespoon kosher salt
1 medium red onion, finely chopped
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
ground black pepper to taste
¼ cup extra-virgin olive oil
½ cup finely chopped fresh basil
½ cup finely chopped fresh cilantro

Information

Prep Time: 15 mins
Cook Time: 20 mins
Additional Time: 20 mins
Total Time: 55 mins
Servings: 8
Yield: 8 servings

Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.

Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.

Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.

Add basil and cilantro to the salad; season with salt and pepper.

Nutrition

190 cal.

Total Fat: 8g
Saturated Fat: 1g
Sodium: 974mg
Total Carbohydrate: 28g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 4g
Vitamin C: 5mg
Calcium: 11mg
Iron: 0mg
Potassium: 140mg

How to Make Corn & Potato Salad - A Step-by-Step Guide

Ingredients

Information

Nutrition

190 cal.

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