I absolutely love potato salad. It’s the ultimate summer barbeque side dish. While I admit it’s hard to beat the classic potato salad, this grilled corn and fresh dill version comes pretty close. Not only is it delicious, but it’s quick and easy to whip up. I also think the fresh dill and new potatoes make it a little bit more sophisticated than the classic while the grilled corn adds that smokey barbeque flavour. Read on for the full recipe from Canadian Living.
- 4 corn cobs
- 2 lbs small red and white potatoes
- 4 green onions chopped
- 2 tsp grainy mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup red wine vinegar
- 2 tbsp chopped fresh dill
Brush the corn on the cobs with olive oil and grill until tender and slightly charred. Let cool and carefully cut the kernels off the cob.
Cut the potatoes into halves or quarters so they are approximately the same size. Cook covered in a medium saucepan of salted water until tender. Drain and set the potatoes into a large mixing bowl with the grilled corn.
Mix together red wine vinegar, mustard, and remaining oil with salt and pepper and pour over potato mixture. Add chopped green onion and dill and mix together.