Potato & Corn Summer Salad with Oil-Free Mustard Vinaigrette
Prep time
Cook time
Total time
Light, refreshing and oil-free, perfect for a hot summer night!
Serves: 4
potato corn salad
  • 1¼ pound of red potatoes, cut into 1 inch dice (unpeeled)
  • 1 red bell pepper, chopped (approximately ½ cup)
  • 1 small red onion, chopped (approximately ½ cup)
  • 4 ears of corn
  • ¼ teaspoon salt
  • ground black pepper
  • 3-4 tablespoons of fresh dill, chopped (or parsley)
  • 2 tablespoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. Add your diced red potatoes to a big pot of boiling water. Lower the heat and cook until the potatoes are still firm but tender, 8-12 minutes. Keep checking so they don't get mushy.
  2. Drain, rinse with cool water.
  3. Bring a large pot of water to a boil. Drop in your corn. Cover and turn off heat. Leave the corn for 5-7 minutes in the hot water. Cool and remove kernels* note below
  4. In a large bowl, combine the potatoes, bell peppers, corn, onion, salt and ground black pepper.
  5. Meanwhile make the vinaigrette by placing all the ingredients in a small food processor and process for about 10 seconds or until it is combined.
  6. Pour the dressing over the potato mixture. Add the dill, combine well and serve.
  7. *The best technique to remove kernels is to place an ear of corn vertically in a large bowl. Using a small, sharp knife, slice the corn off the cob from the top to the bottom. Turn ear and continue.**
Recipe by Ordinary Vegan at https://ordinaryvegan.net/summer-salad-recipes/