Sweet Corn and Potato Salad

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

Pantry meal

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.

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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!

Variations:

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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23 Comments Add yours

  1. Ally Bean says:

    What a nice combination of flavors and textures. I might go with the mustard version, but I’d enjoy both.

    Liked by 2 people

    1. The mustard version is just as good!

      Liked by 1 person

  2. Pastor Cathy says:

    Sweet Corn and Potato Salad

    Liked by 2 people

  3. CarolCooks2 says:

    Like you, Dorothy I love horseradish and often add it to give a bit of oomph to a dish this sounds delicious 🙂

    Liked by 2 people

    1. Thanks Carol! When you add horseradish, no dish can be called boring!

      Liked by 1 person

      1. CarolCooks2 says:

        Exactly, Dorothy …:) x

        Liked by 1 person

  4. Dorothy you have won my heart over on this idea. I have always loved German potato salad, but your share sounds delicious!💕💕☕️☕️☕️☕️

    Liked by 2 people

    1. The idea definitely stems from a German potato salad my mom made, only she used bacon fat in hers!

      Like

  5. Chive blossoms! Yess! 💜🍃

    Liked by 1 person

  6. I’m not a fan of potato salad but I think I’d love this! The chive blossoms are beautiful!
    Jenna

    Liked by 1 person

    1. Thanks, you definitely should try it, make it about the corn more than the potatoes. The chive blossoms are here for such a short time, I try to make good use of them.

      Liked by 1 person

  7. JOY journal says:

    It must be the weather making us think alike. 🙂 I had already mixed up nearly the same thing for lunch. It’s cooling now. I hadn’t considered horseradish, though. That sounds good!

    Liked by 1 person

    1. Great minds!!! It really is funny! I’ve made something for dinner or a side dish and seen a little post the next day that was very close. I think we’re using up what we can to avoid those trips to the grocery store, and making do withy what we’ve got. Always a good thing!

      Like

  8. Two of my favourite food, Dorothy. Thanks for sharing your recipe.

    Liked by 1 person

    1. They are made for each other!

      Liked by 1 person

  9. chef mimi says:

    Love this! Potatoes and corn are so good together. I love your dressing ingredients, especially the zing from horseradish!!!

    Liked by 1 person

    1. Thanks Mimi! We love experimenting with dressings!

      Liked by 1 person

  10. mrmhf says:

    Love the chive flowers. Fabulous. We love salads over the summer. I’ll up the ante with our lettuce and rocket (from our veg patch), goat cheese, free range chili pork sausage and avocado salad, dressed with olive oil and balsamic reduction topped off with edible violas and brassica flowers: https://myhomefarm.co.uk/best-salad-of-the-year-so-far

    Liked by 1 person

    1. Yum!! I’ll be over for lunch one day soon! Set me a place!

      Like

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