Side Dishes

Corn and Potato Salad

August 30, 2017
corn and potato salad

Who wants an easy salad recipe that you can take to any picnic or bbq, and you can make it ahead of time? I do, I do! My hand is waving high and proud. Is yours? If you answered yes then this corn and potato salad is a must try.

I have made this salad many times and each time it is a hit. What I like about the recipe is there is nothing in it that will spoil, so if you take it to a picnic or a bbq it can sit outside on a hot day and no one will get sick from eating it. But more importantly for me is you can make this a day ahead of time. Just put the avocado and dressing on the day you will serve it. It is a super simple recipe and it goes well with just about anything…grilled chicken, fried chicken, steak, hamburgers, hot dogs…

…now I really want to have a bbq! What about you?!!!

corn and potato salad

The salad has great flavors and textures. It is a little creamy from the potato and avocado,  a bit tart from the lime, and a little spicy from the radishes.

The recipe can easily be doubled or tripled.

corn and potato salad
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Corn and Potato Salad

Servings 4
Author Allison

Ingredients

  • 1 lb red potatoes, scrubbed
  • 2 ears corn, husked (if you can't get fresh corn use 1 can of corn)
  • 1 avocado, diced
  • 4 radishes, thinly sliced
  • 1/4 cup cilantro, chopped
  • 2 green onions, thinly chopped
  • 1/2 cup olive oil
  • 2 Tbsp fresh lime juice
  • 2 garlic cloves, minced
  • salt and pepper to taste

Instructions

  1. Cut potatoes in half or quarters (dependent on size of potatoes) and place in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook until fork tender. Drain the water and place potatoes in a bowl.

  2. Cook corn. **Cooking options**: You can cook on the grill for 8-10 minutes. You can place corn in a microwave safe dish, add a little water, cover with plastic wrap and cook for 6 minutes. Or you can cook the corn under the broiler turning a couple times for 8-10 minutes.

  3. Once the corn is cool enough to handle cut the kernels from the cob. Add to potatoes along with the avocado, scallions, radishes, and cilantro.

  4. In a small bowl combine lime juice, garlic, and olive oil. Pour over salad and toss to combine. Add desired amount of salt and pepper. Refrigerate until ready to serve.

Enjoy!

What is your go to picnic or bbq salad?

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