Dilled Potato and Grilled Corn Salad

1. 1

   Brush corn with 1 tablespoon of the oil.

2. 2

   Arrange on greased grill over medium high heat.

3. 3

   Close lid and grill until tender and slightly charred, 10 to 15 minutes.

4. 4

   Let cool.

5. 5

   Cut off kernels and place in large bowl.

6. 6

   Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes.

7. 7

   Drain and halve, add to bowl.

8. 8

   Add onions, mustard, salt and pepper to taste.

9. 9

   Sprinkle with vinegar and toss well.

10. 10

    Let cool.

11. 11

    Add remaining oil and dill, toss to coat.

12. 12

    Keep salad refrigerated before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.