Search
by Ingredient
Dilled Potato and Grilled Corn Salad

Dilled Potato & Grilled Corn Salad

StarStarStarHalf starEmpty star

Dilled Potato and Grilled Corn Salad recipe

YIELD

8 servings

PREP

8 min

COOK

15 min

READY

25 min

Ingredients

4 4
EACH CORN COBS
husked *
3 45
TABLESPOONS ML VEGETABLE OIL
2 907.2
POUNDS G RED SKINNED POTATOES
small
2 1E+1
TEASPOONS ML PREPARED MUSTARD
grainy
½ 2.5
TEASPOON ML SALT
or to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
or to taste
4 6E+1
TABLESPOONS ML RED WINE VINEGAR
2 3E+1
TABLESPOONS ML DILL WEED
freshly chopped

Directions

Brush corn with 1 tablespoon of the oil. Arrange on greased grill over medium high heat. Close lid and grill until tender and slightly charred, 10 to 15 minutes. Let cool. Cut off kernels and place in large bowl.

Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and halve, add to bowl.

Add onions, mustard, salt and pepper to taste. Sprinkle with vinegar and toss well. Let cool. Add remaining oil and dill, toss to coat.

Keep salad refrigerated before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 137 33% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 181mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 13%
Calcium 7% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe