Don't miss another issue…      Subscribe

Dilled Potato and Grilled Corn Salad

 
Dilled Potato and Grilled Corn Salad
63

Dilled Potato and Grilled Corn Salad recipe

Yield

8

servings

Prep

8

min

Cook

15

min

Ready

25

min

 

Ingredients

4 corn cobs
husked
*
3 tablespoons vegetable oil
2 pounds red skinned potatoes
small
4 scallions, spring or green onions
sliced
*
2 teaspoons prepared mustard
grainy
½ teaspoon salt
or to taste
¼ teaspoon black pepper
or to taste
*
4 tablespoons red wine vinegar
2 tablespoons 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 13733% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2018 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed