Herby, smoky and packed with flavor in each bite, this grilled corn potato salad recipe is a must try if you're looking for a quick and easy summer side.
Tender boiled potatoes get tossed with charred sweet corn, fresh dill, green onions and a tangy whole grain mustard vinaigrette that ties everything together beautifully. Pair it with BBQ or grilled chicken or some classic chicken Sloppy Joes.
This is one of those potato salads that feel light and fresh instead of overly creamy, and the grilled corn adds a delicious smoky sweetness that makes it absolutely irresistible. I recently made a simple 10-minute corn Coleslaw when I was hosting, and everyone loved how it turned out.
It takes a little over 20 minutes to put this together- less if you have boiled potatoes ready, and it pairs beautifully with grilled meats, hot dogs, sandwiches or even kebabs like my grilled chicken Malai Tikka.
Quick Look
- 🔪Prep time: 10 minutes
- ⏲️Cook time: 15 minutes
- 👪 Servings: 4
- 📋Main ingredients: Potatoes, grilled corn, fresh dill, whole grain mustard, apple cider vinegar, garlic and green onions.
- ♨️Cooking method: Boil potatoes → grill corn → make dressing → toss everything together.
- ⭐Difficulty: Easy
- 🥣Serving ideas: Pair with barbeque dishes or burgers made using homemade chicken burger patties.
Jump to:
What's So Great About the Recipe?
- This potato salad is light, fresh and packed with flavor, and you don't even need to use any mayo.
- The grilled corn adds a delicious smoky sweetness that pairs perfectly with the potatoes. It can be served warm, chilled or at room temperature.
- It's perfect to serve as a side with almost any protein during summer- just like my mango avocado salad and jalapeno pineapple coleslaw.
Recipe Ingredients
- Potatoes: You can use baby potatoes, Yukon Gold or red potatoes- all these hold their shape nicely and work best here.
- Corn on the cob: Fresh grilled corn adds sweetness and smoky flavor to the salad.
- Aromatics: Fresh green onions for that slight sharpness and crunch, and garlic. I like to use my smoky air fried garlic whenever I have it at hand.
- Fresh dill: For freshness and a lovely herby flavor.
- Whole grain mustard: For the texture and tanginess.
- Apple cider vinegar: To brighten up the salad and balance the flavors.
- Oil: Olive oil works best. I like using my lemon infused oil for a citrusy zing.
See recipe card for quantities.
Substitutions & Variations
- Add crumbled feta cheese to bring a nice salty and creamy element into the salad. I did this when I made my Mediterranean tomato and cucumber salad too.
- Swap dill with parsley, chives or basil to bring another flavor into the mix.
- Bulk up the salad by adding cucumbers or halved cherry tomatoes.
- To bring a little heat into the salad, sprinkle in some chili flakes or chopped jalapenos.
- Add an infused vinegar like spicy pepper vinegar or blueberry vinegar to bring a slightly different flavor to the salad.
How to Make Grilled Corn Potato Salad
Step 1: In a jar, combine minced garlic, vinegar, oil, mustard and seasoning.
Step 2: Whisk well to get a uniform dressing.
Step 3: In a large bowl, combine boiled potatoes (cut into chunks), grilled corn kernels and chopped green onions and dill.
Step 4: Pour in the dressing and mix well. Serve immediately or refrigerate.
💭Top Tip
Dress the potatoes while they’re still slightly warm. They absorb the dressing much better this way and end up far more flavorful.
Tips & Tricks to Nail the Recipe
- Don’t overcook the potatoes- they’ll become mushy when you toss them with the dressing. I realized this when I made my Schezwan potatoes and potato Vindaloo.
- Fresh dill really makes a difference here, so avoid dried dill if possible.
- Let the salad sit for 10-15 minutes before serving so the flavors can meld together.
- Grill the corn over high heat to get those beautiful charred spots. I always do this when I make my skillet charred corn and grilled tandoori corn.
- Taste before serving and adjust the vinegar or mustard if needed. You can also add a dash of honey if you want the salad to have a bit of sweetness, or just use some of my honey mustard sauce as the base.
- Still have some grilled corn leftover? Refrigerate it and use it to make corn Pico de Gallo the next day!
How to Serve Grilled Corn Potato Salad
This grilled corn potato salad pairs beautifully with grilled chicken (like my Sumac chicken), burgers, steaks or barbecue dishes.
It’s also fantastic served alongside sandwiches (like my smashed chickpea avocado sandwich), wraps or roasted vegetables for a lighter meal. Since it doesn’t contain mayo, it’s a great option for picnics and outdoor gatherings too- just like my purple cabbage carrot salad and spicy pineapple cucumber salad.
Troubleshooting and FAQs
Yes! This salad tastes even better after sitting for a few hours in the fridge.
Absolutely. Just thaw it first and char it in a skillet or grill pan before using.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
More Easy Summer Sides
Looking for other recipes like this? Try these:
If you tried this grilled corn potato salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Grilled Corn Potato Salad
Ingredients
- 4-5 potatoes
- 1 corn on the cob
- 1-2 green onions
- 3-4 garlic
- 2 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 tablespoon dill
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
Instructions
- In a jar, combine minced garlic, vinegar, oil, mustard and seasoning.
- Whisk well to get a uniform dressing.
- In a large bowl, combine boiled potatoes (cut into chunks), grilled corn kernels and chopped green onions and dill.
- Pour in the dressing and mix well. Serve immediately or refrigerate.
Notes
- Dress the potatoes while they’re still slightly warm. They absorb the dressing much better this way and end up far more flavorful.
- Don’t overcook the potatoes- they’ll become mushy when you toss them with the dressing.
- Let the salad sit for 10-15 minutes before serving so the flavors can meld together.
- Grill the corn over high heat to get those beautiful charred spots.
- Still have some grilled corn leftover? Refrigerate it and use it to make corn Pico de Gallo the next day.
