A Summer Salad With a Twist: Corn Meets Potato
As summer kicks off and outdoor dining returns, it’s the perfect time to refresh your salad lineup. If you’re looking to wow your guests at the next picnic or barbecue, this corn potato salad is a game-changer. Sweet corn brings a new layer of flavor and color, making this dish a standout at any meal.
Why This Potato Salad Stands Out
Local baby potatoes form the heart of this salad, while charred corn adds a smoky-sweet pop. Crisp cucumber, diced onion, and a sprinkle of fresh herbs keep things light and refreshing. Toss in some coleslaw mix for crunch, and you’ve got a salad that’s both hearty and bright.
Ingredients for a Crowd-Pleasing Potato Salad
- 2 lbs. small new white or red potatoes
- ½ English cucumber, chopped
- 2 cups charred corn (see tip below)
- ½ small sweet onion, diced
- ¼ cup chopped cilantro or parsley
- 3 cups coleslaw mix
- 1 cup halved grape tomatoes (for garnish)
- 1 cup crumbled cotija or feta cheese (optional)
Zesty Dressing
- 5 tbsp. extra-virgin olive oil or avocado oil
- 4 tbsp. lime juice
- 1 tsp. ground cumin
- ½ tsp. chili powder
- Salt and pepper to taste
Quick Steps to Summer Salad Success
- Boil potatoes in salted water until just tender, then drain, cool, and halve.
- In a large bowl, combine potatoes, cucumber, corn, onion, herbs, and coleslaw mix.
- Whisk together lime juice, oil, cumin, and chili powder. Season with salt and pepper.
- Pour dressing over the salad and toss gently. Garnish with tomatoes and cheese if you like.
To char corn, grill it outdoors or toss thawed frozen corn in a hot, dry skillet until golden. Want more kick? Add diced jalapeño for a spicy twist!
Perfect for Any Summer Gathering
This Mexican-inspired potato salad is ideal for backyard barbecues, family picnics, or your next Canada Day celebration. With its fresh flavors and easy prep, you’ll want to make it all season long.
