Dilled Potato & Grilled Corn Salad
Dilled Potato and Grilled Corn Salad recipe
Yield
8 servingsPrep
8 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
corn cobs
husked |
* |
| 45 | ml |
vegetable oil
|
|
| 907.2 | g |
red skinned potatoes
small |
|
| 4 | each |
scallions, spring or green onions
sliced |
*
|
| 1E+1 | ml |
prepared mustard
grainy |
|
| 2.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
or to taste |
|
| 6E+1 | ml |
red wine vinegar
|
|
| 3E+1 | 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.
