Saturday, August 21, 2010

Dilled Potato and Grilled Corn Salad

We celebrated Greg's 39th birthday last Sunday with the family and I wanted to create an easy side dish that I could prepare in advance (so I could relax and enjoy the strawberry daiquiris by the poolside!) I was flipping though a magazine and came upon this simple and delicious recipe!

4 corn cobs, husked
3 tbsp EVOO
2lb potatoes, peeled and diced
4 green onions, sliced
2 tsp grainy mustard
1/2 tsp Kosher salt
1/4 tsp black pepper
1/4 cup red wine vinegar
2 tbsp chopped fresh dill
  • Brush corn with 1 tbsp of the oil. Place on a greased grill over medium-high heat; close lid and grill until tender and slightly charred (turning often). Approx. 10 to 15 minutes. Let cool. Cut off kernels and place in a large bowl.
  • Meanwhile, in a large pot of boiling salted water, cover and cook potatoes until tender, approx. 15 minutes. Drain and add to the bowl.
  • Add onions, mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool
  • Add remaining oil and dill and toss to coat.

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