Corn Potato Salad Recipes
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
CORN & POTATO SALAD
No mayonnaise in this potato-corn salad. This different presentation is pretty with small skin-on whole potatoes that you smash. If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.
Provided by suesee3
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.
- Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
- Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.
- Add basil and cilantro to the salad; season with salt and pepper.
Nutrition Facts : Calories 190 calories, Carbohydrate 28.4 g, Fat 7.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 974.2 mg, Sugar 1.7 g
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
SMOKY CORN SALAD
I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.
Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
More about "corn potato salad recipes"
MEXICAN STREET CORN POTATO SALAD - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
5/5 (7)Servings 10Cuisine Mexican/AmericanCategory Side Dish
- Boil the potatoes in salted water until they are just tender. Drain and rinse briefly in cold water. Cut them in bite sized chunks and put them in a bowl.
- Mix together the mayonnaise, 1 tablespoon of the lime juice, chipotle chile pepper, and salt to taste. Taste and add a little more lime juice if you like. Pour the dressing over the still hot potatoes and toss to coat them evenly. Mix in the olives, corn, and hot peppers. Season with salt and pepper to taste, and chill for at least 2 hours.
- Arrange the shredded lettuce on a platter or large shallow salad bowl. Top with the potato salad, and then garnish with cilantro, more chipotle pepper, crumbled cojita cheese, and lime wedges.
- Thin the sour cream with a tablespoon or 2 of lime juice and drizzle over the salad just before serving.
MEXICAN STREET CORN POTATO SALAD - MY KITCHEN LOVE
From mykitchenlove.com
5/5 (3)Category SaladCuisine AmericanTotal Time 25 mins
- Cut Creamer potatoes in half and place in a large pot of water, leaving enough room for corn to go in (later on).
- Bring to a boil and boil for 7-10 minutes (potatoes should have a bit of give at this point when pierced with a sharp knife). Add corn to pot and continue boiling potatoes and corn for 2-4 minutes or until corn is cooked.
- Meanwhile, in a large bowl mix together mayonnaise, yogurt, cheese, cilantro, chili powder, lime juice, salt, and pepper.
MEXICAN STREET CORN POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (2)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.
ROASTED CORN AND POTATO SALAD - BAKED AMBROSIA
From bakedambrosia.com
Estimated Reading Time 4 mins
- In a large bowl, toss potato halves and diced red bell peppers with 1 tbsp olive oil, salt, and pepper.
- Spread on a parchment lined baking sheet in a single layer. Place corn on a separate baking sheet.
- Place potatoes and peppers on middle rack, and the corn on the bottom rack. Roast 30 minutes. Remove corn from oven and continue roasting potatoes and peppers 30 more minutes, or until potatoes are tender. Meanwhile, remove husks from corn and slice off the kernels.
ROASTED CORN & POTATO SALAD RECIPE - TODD PORTER AND …
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.
CORN AND POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
4/5 (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.
SWEET CORN POTATO SALAD - DARN GOOD VEGGIES
From darngoodveggies.com
Estimated Reading Time 3 mins
- Bring a large pot of water to a boil. Add in the potatoes, cover and cook until the potatoes are fork tender, about 10 minutes. When the potatoes are fork tender, add in the corn and cook for one more minute.
- Drain the potatoes and corn. Once all the water has evaporated and the potatoes start to look “dry,” add them to a large bowl.
- While the potatoes are cooking, whisk together all of the dressing ingredients. Pour the dressing over the potatoes while they are still warm. Add in the scallion and celery.
- Stir in the basil and dill just before serving. You can serve the salad warm, chilled, or at room temperature.
POTATO AND CORN SALAD - RICARDO
From ricardocuisine.com
5/5 (16)Total Time 25 minsCategory AppetizersCalories 250 per serving
- In a large pot of salted water, cook the potatoes until tender. Rinse under cold running water and drain. Cut in half or quarters.
CORN AND RED POTATO SALAD | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Calories 209 per servingTotal Time 1 hr 40 mins
- If using fresh potatoes and corn, scrub potatoes and remove husks and silks from corn. Cook potatoes in boiling water in a 4-quart pot for 15 minutes. Add corn; cook 10 minutes more or until potatoes are tender. Drain and cool. Slice potatoes. Use a sharp knife to cut kernels from corn.
- Meanwhile, for dressing, combine mayonnaise or salad dressing, relish, sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl.
FRESH CORN-AND-POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 35 minsServings 6
- Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes or just until tender. Drain and let cool 15 minutes.
- Whisk together cilantro and next 4 ingredients in a large bowl. Add warm potatoes, corn, and remaining 3 ingredients; toss to coat. Serve at room temperature or chilled.
SUMMER POTATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category SaladsServings 6-8Total Time 2 hrs
- Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved. Add ear of corn; cook until tender, about 4 minutes. Remove corn, and set aside until cool enough to handle, about 10 minutes.
- Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes.
- Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 21/2 teaspoons salt. Cut corn kernels from cob; discard cob. Add corn kernels and potatoes to onion mixture; stir mixture, lightly mashing together, until creamy. Cover and chill at least 1 hour or up to 3 days. Season to taste with salt and pepper; garnish with dill sprigs.
RED POTATO SALAD WITH BACON AND CORN (NO MAYO ...
From recipetineats.com
4.9/5 (15)Category Side DishCuisine WesternCalories 465 per serving
- Cook potato: Bring a large pot of water to the boil and add salt. Add potato. Bring it back up to the boil, then cook for 5 minutes or until just soft. Keep an eye on them – sliced potatoes cook quickly, and if they overcook they will break when tossing.
- Drain and marinate: Drain potatoes, then transfer them to a bowl. Handle gently – the shape of these potatoes make them prone to breaking while hot (they're firmer when cool). Pour over 3/4 of the dressing, add eschalots and toss very gently. Set aside to marinate for 30 minutes.
- Cook bacon: Place bacon in a cold non-stick pan then turn the stove to medium high. As the pan heats, the bacon fat will melt so there's no need for oil! Cook bacon, stirring constantly (to avoid spitting!), until golden or to your taste. Drain on paper towels.
MEXICAN STREET CORN | POTATO SALAD | CHIPOTLE CREMA ...
From potatogoodness.com
5/5 (1)Category AppetizerCuisine HispanicTotal Time 1 hr 5 mins
MEXICAN STREET CORN POTATO SALAD | RECIPE | COOKING, WARM ...
From pinterest.ca
ROTISSERIE CHICKEN SIDES - EASY SIDE DISHES FOR ROTISSERIE ...
From eatingonadime.com
BEST THE BEST RECIPES FOR YOUR SUMMER PICNIC RECIPES, NEWS ...
From foodnetwork.ca
POTATO AND CORN SALAD | RICARDO
From ricardocuisine.com
CORN POTATO SALAD RECIPES
From tfrecipes.com
POTATO, TOMATO, CORN AND BASIL SALAD - GLUTEN FREE RECIPES
From fooddiez.com
CORN AND FETA CHEESE? A SIMPLE SALAD FOR YOU. | EASY ...
From caringwellness.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
