A satisfying salad that begins with roasted corn on the cob, baby red potatoes and a creamy dressing.
If you are a corn and potato lover, then this salad covers it all. With a bit of lime juice, lime zest, cilantro, and jalapenos it has quite a fun kick! I love to serve this as a BBQ side dish with just about anything. If you do not have the time to grill the corn, boiling in water works as well.
Look how scrumptious this is! It is best served after sitting in the refrigerator for a couple hours.
Okay let’s get started!
Roasted Corn and Potato Salad
The perfect blend of roasted corn salad and potato salad with a tangy twist from lime juice and zest. It makes the best summer side dish.
Servings: 6 servings
Ingredients
- 1.5 pound bag of small baby red potatoes, cut in half.
- 2-3 ears corn on the cob
- 1 jalapeno, seeded and minced.
- 4 green onions, sliced.
- 1 lime, juiced and zested.
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1 tbsp. Dijon mustard
- 2 tbsp. chopped cilantro. plus, more for garnish
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp paprika
Instructions
- To start, boil the potatoes in salted water until they are soft yet firm. Be able to stick a fork all the way through but not have the potato fall apart.
- Drain the potatoes and rinse with cold water. After they have cooled, slice and add to a large bowl.
- Roast/grill the corn until done. Then remove and let cool until you can slice off the cob. Add to the bowl with the potatoes.
- Now to the bowl goes all the remaining ingredients. Stir until combined. Cover and refrigerate.
- ENJOY!
WOW! What a great new take on potatoe salad. I can’t wait to bring this to my next Summer BBQ! Thanks Jen for another winner.👍😊