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 | 197 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 400 mg |
| potassium | 641 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 2 |
| vit C | 37 |
| folate | 22 |
- Preparation time: 10 minutes
- Cook time : 15 minutes
- Total time : PT25M
- Portion size: 6 to 8
Ingredients
- 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
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.
Source : Canadian Living Magazine: September 2010
