Dilled Potato and Grilled Corn Salad
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Dilled Potato and Grilled Corn Salad
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 197197 cal |
| pro | 4 g4g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 34 g34g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 400 mg400mg sodium |
| potassium | 641 mg641mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1010 iron |
| vit A | 22 vit A |
| vit C | 3737 vit C |
| folate | 2222 folate |
- Preparation time: 10 minutes
- Cook time : 15 minutes
- Total time : PT25M
Ingredients
- 4 corn cobs , husked4 corn cobs, husked
- 3 tbsp vegetable oil 3 tbsp vegetable oil
- 2 lb small red potatoes , (about 30), peeled2 lb small red potatoes or white potatoes, (about 30), peeled
- 4 green onions , sliced4 green onions, sliced
- 2 tsp grainy mustard 2 tsp grainy mustard
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 cup red wine vinegar 1/4 cup red wine vinegar
- 2 tbsp chopped fresh dill 2 tbsp chopped fresh dill
Preparation
Brush corn with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat; close lid and grill until tender and slightly charred, 10 to 15 minutes. Let cool. Cut off kernels and place in large bowl.
Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and halve; add to bowl.
Add onions, mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool.
Add remaining oil and dill; toss to coat.
Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and halve; add to bowl.
Add onions, mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool.
Add remaining oil and dill; toss to coat.
Source : Canadian Living Magazine: September 2010
- Keywords : Salad; Corn; Potatoes; Green onions; Vinegar; Dill; Grill/Barbecue; Boil; 200 calories;
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