POTATO-CORN SALAD
It's a little secret that no one else needs to know: this salad got its start at the deli!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Gently mix all ingredients.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
POTATO, TOMATO, CORN AND BASIL SALAD
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
- Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
- Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Nutrition Facts : Calories 350 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 362 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 9 grams, Sugar 10 grams
SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
POTATO SALAD WITH CHILIES AND CORN
Categories Salad Pepper Potato Tomato Vegetable Side Picnic Super Bowl Backyard BBQ Corn Summer Jalapeño Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
- Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
- Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
POTATO, TOMATO, CORN AND BASIL SALAD
Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)
Provided by LifeIsGood
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
- Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
- Cook the corn in the same boiling water for about 5 minutes.
- Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
- Add corn to the bowl of ice water, until cooled. Drain.
- Cut the kernels off of each ear of corn and add to the salad bowl.
- Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
- Add olive oil and lemon juice and toss gently to combine.
- Season with salt and pepper.
- Serve immediately or you can let the flavors meld.
Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
CANNED CORN SALAD
A tasty salad with canned shoepeg corn, peppers, and green onion!
Provided by CandysGlassesRock
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine corn, tomatoes, green onions, red pepper, mayonnaise, salt, and pepper in a large bowl.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 25.5 g, Cholesterol 5.2 mg, Fat 12.1 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 591.1 mg, Sugar 5 g
GRILLED POTATO AND CORN SALAD
Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.
- In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered.
- In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.
More about "potato corn salad food"
MEXICAN STREET CORN POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (3)Total Time 30 minsCategory Side DishCalories 358 per serving
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
CORN AND POTATO SALAD | BETTER HOMES & GARDENS
From bhg.com
4.1/5 (29)Total Time 2 hrs 47 minsServings 6Calories 174 per serving
- Shuck the corn, then place the ears in a large pot with the potatoes. Add water and 1 tablespoon salt to cover by 2 inches. Bring water to a boiling. Boil, covered, for 2 to 4 minutes, until corn is tender. Remove corn. Continue to boil the potatoes 15 to 20 minutes until very tender.
- While the potatoes cook, finely chop the onion. In a large bowl combine chopped onion, vinegar, salt, and the 1/2 teaspoon pepper. Cut the kernels from ears of corn, then add onion to bowl.
- When potatoes are very tender, drain in a colander. Cool enough to handle. Place potatoes on a board, then press with hands or potato masher to break up. Add potatoes to the onion and corn. Add the oil; gently stir to combine. Let salad come to room temperature, then add herbs and season with salt and pepper to taste. If desired, cover and refrigerate up to 24 hours. Let stand at room temperature for at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.
ROASTED CORN & POTATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
4.5/5 (2)Total Time 45 minsServings 4-6
- In a medium bowl, mix together the olive oil, garlic, and herbs. Add the potatoes and toss to completely coat. Season with salt and pepper.
- Roast for 15 minutes. Remove the potatoes from oven. Add the corn, tossing together with the potatoes then return the baking pan to the oven. Roast for an additional 10-15 minutes or until the corn is lightly browned.
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