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!

DILLED POTATO & GRILLED CORN SALAD

Ingredients

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.