Because it’s summer, I look for new twists on potato salad. Using a couple of herbs, and some crunch of celery, Potato Corn Salad is such a yummy treat in hot weather. There are a number of ingredients that you can substitute or add to enjoy the summer veggies. For more of a Mexican twist, use cilantro for the herb, add a little taco seasoning, and black beans.
Other great summer salads: Hawaiian Potato and Macaroni Salad, Caper Dill Potato Salad, Potato Salad with Avocado Dressing
Potato Corn Salad
Ingredients
- 2 lbs gold or red potatoes
- 1 cup corn
- 1 cup chopped green onion
- 1 cup diced celery
- 3 TBSP capers
- 3 TBSP chopped fresh basil
- 3 TBSP chopped fresh dill (or 1 TBSP dried dill)
- 1/4 cup extra virgin olive oil or avocado oil
- 1/4 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 TBSP Dijon mustard
- 1 TBSP ground black pepper (we like pepper!)
- 1 clove garlic, pressed
- Salt
Instructions
- Clean and cut potatoes into bite size pieces. Place in steamer pan and cook until tender. If you boil bite size pieces, they get waterlogged.
- About the corn - use kernels of an ear you’ve steamed, grilled, or microwaved. Or defrost 1 cup of frozen super sweet corn.
- Now, combine everything in a large bowl, while the potatoes are warm (not hot).
- Other additions: bacon or ham, peas, feta, boiled eggs