At picnics, backyard barbecues, parties in the park, or any other summer festivity, you’re sure to make a splash with this summery side dish.
PRO TIP: Use vegan mayo for a dish that will please all your guests!
- 2 lbs. small red potatoes, scrubbed and halved
- 2 ears corn
- 1 tbsp. salt
- 1 tbsp. Dijon mustard
- 3 tbsp. pickle juice, divided
- 1 red bell pepper
- 1 c. mayonnaise
- ½ tsp. paprika
- 1 ½ tsp. salt
- 1 tsp. pepper
- ½ c. celery, diced
- ⅓ c. dill pickle, coarsely chopped
- ¼ c. red onion, chopped
- ⅓ c. green onion, chopped
- 2 tbsp. fresh dill, minced
- 2 tbsp. fresh chives, chopped, for garnish
Place the potatoes in a large pot with enough water to cover them by 2 inches. Cover and bring to a boil over high heat.
Once boiling, uncover, add the corn and salt, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain and transfer the potatoes to a large bowl.
Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for 30 minutes to an hour.
Dice the red bell pepper, removing the ribs and seeds. Cut the corn kernels from the cobs.
In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the potatoes. Pour the mayo mix over all and toss to coat.
Garnish with a sprinkle of chopped chives.
Recipe and image provided by Tasty. https://tasty.co/recipe/summer-potato-salad
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