Smokey Grilled Potato And Corn Salad Recipe

Name: Smokey Grilled Potato And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small red potatoes, scrubbed; 4 scallions, trimmed; 3 ears of corn, husked and silks removed; 2 cloves of garlic - not peeled - skewered on a wooden stick; 2-3 tablespoons olive oil; 3/4 cup mayonnaise; 1 - 2 teaspoons smoked paprika; 1/2 teaspoon cumin; 3 tablespoons Champagne vinegar; 1 teaspoon lemon zest; 1 bunch watercress, chopped

Servings: persons

2 pounds small red potatoes, scrubbed
4 scallions, trimmed
3 ears of corn, husked and silks removed
2 cloves of garlic - not peeled - skewered on a wooden stick
2-3 tablespoons olive oil
3/4 cup mayonnaise
1 - 2 teaspoons smoked paprika
1/2 teaspoon cumin
3 tablespoons Champagne vinegar
1 teaspoon lemon zest
1 bunch watercress, chopped

1
To pre-cook the potatoes, place them whole in a stock pot of boiling salted water and cook for 15 - 20 minutes until they are just tender (this will depend greatly on the size of your potatoes). Drain and cool slightly so you can handle them. Cut in half or in quarters - depending on the size of your potatoes (but big enough that they can sit on your grill grates and not fall through).
2
Light your grill to medium high. Brush your potatoes, corn, scallions, and garlic with olive oil and season with salt and pepper. Grill the potatoes until they have nice grill marks - but they should be cooked through in step one.
3
Grill the corn about 5 minutes - until it is nicely browned and charred in some spots. Grill the scallions about 2 minutes per side - until browned. Cook the garlic skewers on a cooler area of the grill, turning frequently, until the clove is softened but does not burn. (depending on the size of the clove - 8-10 minutes).
4
Place the potatoes in a bowl. Cut the corn off the cob and chop the scallions and place them in the bowl with the potatoes.
5
Make the dressing: Peel and crush the garlic into a paste. Mix it with the mayo, (1-2 teaspoons - see headnote) smoked paprika, cumin, champagne vinegar, and lemon zest. Season with salt and pepper.
6
Add the watercress to the potato mixture and pour the dressing over (see headnote - first start with half and add more to reach your desired creaminess) and fold in gently. Taste for seasoning. Can be served slightly warm, at room temp, or chilled.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds small red potatoes, scrubbed, 4 scallions, trimmed, 3 ears of corn, husked and silks removed, 2 cloves of garlic - not peeled - skewered on a wooden stick, and more.

Yes, Smokey Grilled Potato And Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smokey Grilled Potato And Corn Salad

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