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!
Serves: 6
- 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
Directions:
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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.
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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.
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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.
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Dice the red bell pepper, removing the ribs and seeds. Cut the corn kernels from the cobs.
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In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
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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.
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Garnish with a sprinkle of chopped chives.
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Enjoy!!
Recipe and image provided by Tasty. https://tasty.co/recipe/summer-potato-salad
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