Grilled Potato & Corn Salad

I love BBQ time!!  I like making potato salads and random corn salads as it is, as you may have noticed from my previous posts, but I get particularly excited when I get to grill them!!  This salad is a combo of a potato salad and a corn slad… what??!  Yep, it’s pretty awesome… best of both worlds!  Plus, if you like to grill like me, then it’s extra fun to make (wow- I’m such a dork).  You can serve it at room temp. or chilled, depending on what you’re craving and how much will-power you have to wait before eating… I don’t have much, so I barely let it cool to room temp before scarfing 😉 If you have the patience to let it cool completely, more power to you…

I wasn’t sure what the boyfriend would think of this combo, but turned out it was his “favorte potato salad ever!”  So, apparently it was a hit.  I thought so too… really like the combo of textures- soft potatoes, crunchy corn and celery, and a light subtle mustardy dressing.  If you aren’t in the mood to grill, or just can’t at your house, no worries- you can boil the corn and the potatoes, but if you have a bbq I highly recommened getting outside and grilling ’em.  The smoky taste really pumps up the flavor!!

2 ears/cobs of corn

salt and pepper, a little sprinkle

4 red potatoes

drizzle of olive oil

salt and pepper, a light sprinkle

Preheat grill over medium heat

Shuck corn and remove stringy fibers

Place each cob over foil squares

If using butter, put a teeny dot over

corn and sprinkle with salt and pepper

Wrap tightly in foil

Grill for about 15 minutes, turning every so often, until is soft and lightly browned

When corn is done, unwrap, let cool, and cut off kernels

While corn is cooking,  prep the rest

Cut potatoes in half

Place in a pot of boiling water and boil for about 10-15 minutes, until

potatoes are almost completely cooked

Strain water and return potatoes to pot to season (remove skin if you choose- I don’t mind it)

Toss with a little drizzle of olive oil, salt and pepper

Place on a grill pan or directly on bbq face down- whatever you like/have

(if you don’t want to grill these, place in oven at 400 degrees)

Let cook over about medium heat for around 5 minutes, until golden

Flip potatoes and cook for another 5 minutes or so

Remove from bbq, let cool, and cut into quarters (cut halves in half)

Finely chop onion (you want small teeny pieces)

Dice up celery and peppers (about 1/2 cup of each)

Toss veggies together in a large bowl

Add corn…

And potatoes

Lightly stir (not mash) all veggies with mayo, mustard, salt, pepper, and paprika

Fold until well mixed

Taste and add salt and pepper, as desired

Let cool or refidgerate for about 20-30 minutes, until room temp

Alternatively, you can serve this warm if preferred, but on a hot day, who wants a hot potato salad??!

Chop up cilantro (or parsley) and sprinkle on top

Serve and enjoy!!