Sweet Corn Potato Salad

Summer wouldn’t be complete without a delicious potato salad for your backyard BBQ. This Sweet Corn Potato Salad is always a hit. It’s perfect for using up all that gorgeous summer sweet corn. 

Ingredients You’ll Need

• baby yellow or red potatoes
• fresh sweet corn
• mayonnaise
• yellow mustard
• distilled white vinegar
• kosher salt and pepper
• large hard boiled eggs
• celery
• red onion
• dill pickle relish

Step-By-Step Instructions

The first step is boil your baby potatoes and your ears of corn. You’ll cook the corn for about 3-4 minutes, remove it from the boiling water and continue to cook the potatoes until they’re fork tender. Roughly 12-15 minutes total. Then you will set them aside to cool completely.

The second step is to make your dressing while the potatoes are cooking. You’ll combine your mayo, yellow mustard, white vinegar and kosher salt and pepper and whisk together until smooth. Keep the dressing in the fridge while you continue with the recipe.

The next step is to cut the corn from the cobs, halve your potatoes, chop your red onion, celery and hard boiled eggs and add everything to a large bowl along with the dill pickle relish.

The last step is to pour in some of the dressing. Use as much as you prefer and toss gently until everything is well coated. Season with salt and pepper. Chill for about one hour before serving.

I like to dust the top of the potato salad with paprika before serving.

Seriously folks, if you’re in need of a potato salad recipe let this be the one! You won’t be disappointed!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Sweet Corn Potato Salad

Author: MaryAnn Dwyer

Servings: 10 servings

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Summer wouldn't be complete without a delicious potato salad for your backyard BBQ. This Sweet Corn Potato Salad is always a hit. It's perfect for using up all that gorgeous summer sweet corn. 

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Ingredients  

• 3 ears corn
• 3 lbs. baby yellow potatoes
• 1 Tbsp. kosher salt
• 1 cup red onion, finely chopped
• 3/4 cup celery, finely chopped
• 6 large eggs, hardboiled and roughly chopped
• 3 Tbsp. dill pickle relish

Dressing

• 1 1/4 cups mayonnaise
• 3 Tbsp. white vinegar
• 1 Tbsp. yellow mustard
• 1 1/2 tsp. kosher salt
• 1 tsp. pepper
• paprika, for garnish

Instructions 

• Shuck the corn and place in a large pot with your potatoes. Add water to cover by two inches along with one tablespoon of kosher salt. Bring to a boil. Boil for 3-4 minutes and remove the corn. Continue to cook the potatoes until they're tender, about 12-15 minutes or until you can easily pierce them with a fork. Drain and set aside to cool.
• While the potatoes are cooking make your dressing. Combine all dressing ingredients in a medium bowl and whisk together until smooth.
• Cut the corn from the cobs, halve your potatoes, chop your red onion, celery and hard boiled eggs and add everything to a large bowl along with the dill pickle relish.
• Pour in some of the dressing. Use as much as you prefer and toss gently until everything is well coated. Season with salt and pepper. Chill for about one hour before serving. I like to dust the top of the potato salad with paprika before serving.

Notes

I used baby yellow creamer potatoes from my local ShopRite. You could also use baby red potatoes.

Feel free to use as much of the dressing as you prefer.

I love red onion in my potato salad, but you could swap it out for yellow onion.

Keyword: potatoes, summer, sweet corn

Cuisine: American

Course: Salad, Side Dish