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.

Prep Time20

Cook Time18

Total Time38

Course: Salad, Side Dish

Cuisine: American

Keyword: potatoes, summer, sweet corn

Servings: servings

Calories: 355kcal

Author: MaryAnn Dwyer

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.

Nutrition