The corn’s the star here, but we’ve added some horseradish to wake up the potatoes!
I love salads that get better as they sit in the refrigerator! This combination of corn, potatoes, horseradish, and chives, invites seconds! The corn’s the star, but everything else, lightly dressed, is happy to lend flavor
This was a real pantry dish which made me happy since I didn’t have to don my mask and head to the store. I used the last of my potatoes and purple onion from my winter CSA. The corn was saved in my freezer from last August, and everything else but the chives was from the larder. The corn was almost as sweet as the day it was picked.
If you have leftover grilled or roasted fresh corn when it is in season, that’s the best. If not, thawed frozen corn will fill in nicely. If no chives, use fresh parsley, chervil, or other mild herb of choice. I had a little knob of horseradish leftover and used that, but the prepared in a jar works just fine here as well.
Sweet Corn and Potato Salad
- 1 lb. potatoes, small dice
- 1 small purple onion, minced
- 2 tbsp. sherry vinegar
- 1 level tbsp. honey or agave syrup
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. mayonnaise, regular or vegan
- 2 tbsp. medium salsa
- 1 tbsp. capers, crushed, or diced pickle
- 2 tbsp. fresh horseradish or 1 tbsp. prepared
- 2 cups cooked corn
- Fresh chives and perhaps a few flowers
Dice the potatoes and place in cold, salted water and bring to a boil. Reduce to a simmer and cook until potatoes are done. I peeled my potatoes this time because they had a lot of eyes, but if your potatoes are nice and smooth, leave the peelings on.
While potatoes are cooking, Combine the onion, vinegar, honey, salt, and pepper in a large bowl and mix well. This will mellow the onion a bit. Add the mayonnaise, salsa, capers, horseradish, and corn to the bowl, mix well, and set aside for everyone to get acquainted.
Drain the potatoes and add to the bowl, still warm, and mix well. The potatoes will drink up a lot of the dressing.
Plate in a serving bowl and garnish with chives, or chive blossoms if they are blooming!
This packs nicely for a picnic, and tastes even better the next day!
Corn and Potato Salad with Mustard: You can substitute grainy mustard for the horseradish.
Lower carb: substitute cauliflower for the potatoes and use a little less corn.
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