Tested till perfect Dilled Potato and Grilled Corn Salad
Dilled Potato and Grilled Corn Salad
Photography by Matthew Kimura

Dilled Potato and Grilled Corn Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Portion size 6 to 8


  • 4 4corn cobcorn cobs, husked
  • 3 tbsp 3tbspvegetable oil
  • 2 lb 2lbsmall red potatoes or white potatoes, (about 30), peeled
  • 4 4green oniongreen onions, sliced
  • 2 tsp 2tspgrainy mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupred wine vinegar
  • 2 tbsp 2tbspchopped fresh dill
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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.

Nutritional Information Per each of 8 servings: about

cal 197 pro 4g total fat 6g sat. fat 1g
carb 34g fibre 4g chol 0mg sodium 400mg
potassium 641mg

% RDI:

calcium 2 iron 10 vit A 2 vit C 37
folate 22
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