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–+ servings

Grilled Corn Potato Salad

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 24 oz bag baby potatoes (1.5 lbs)
  • 2 ears of corn, grilled and sliced off the cob or 1 cup canned corn
  • 1/3 cup diced red onion
  • 1/3 cup parsley, chopped
  • Two tbsp chives, chopped

Smoked Paprika Dressing

  • 2 tbsp mayo
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Boil the baby potatoes for 15-20 minutes until fork tender.
  2. Once ready, slice them into quarters then add them to a bowl with the diced onion, chives, parsley and corn.
  3. In a small bowl, combine the dressing ingredients and mix well until smooth.
  4. Mix into the potato salad and toss together. Serve cold or at room temperature.
  5. Leftovers can be refrigerated for up to 4 days and reheated or served cold.