Dilled Potato and Grilled Corn Salad Dilled Potato and Grilled Corn Salad

Photography, David Scott

  • Portion size 8 servings
  • Credits : Canadian Living Magazine



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 facts Per each of 8 servings: about

  • Sodium 400 mg
  • Protein 4 g
  • Calories 197.0
  • Total fat 6 g
  • Potassium 641 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g


  • Iron 10.0
  • Folate 22.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 37.0
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Dilled Potato and Grilled Corn Salad