A fresh and flavorful summer side dish featuring smoky charred corn, tender new potatoes, tangy pickled onion, and vibrant dill tossed in a mustard vinaigrette. Perfect for BBQs, picnics, or light dinners.

📋 Recipe Summary

• Servings: 4–6

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Course: Salad, Side Dish

• Cuisine: American, Summer

• Keywords: charred corn salad, new potato salad, dill potato salad, summer side dish

💖 Why You’ll Love This Salad

• Seasonal and super fresh

• Perfect balance of creamy, smoky, tangy flavors

• Quick and easy to prepare

• Excellent for make-ahead meals

• Pairs well with grilled meat, seafood, or plant-based mains

👉 Also try this refreshing Grilled Zucchini Salad with Lemon Dressing—a perfect companion for summer feasts.

🌽 Ingredients

• 1 lb. (450 g) new potatoes, halved or quartered

• 2 ears fresh corn, husked

• ¼ cup fresh dill, chopped

• ¼ cup pickled red onion or thinly sliced red onion

• 2 tbsp olive oil, plus more for brushing corn

• 1 tbsp whole grain mustard

• 1 ½ tbsp apple cider vinegar or lemon juice

• Salt & black pepper, to taste

• (Optional): crumbled feta cheese, soft-boiled eggs, chopped scallions

🧰 Equipment

• Large pot for boiling

• Grill pan or BBQ grill

• Knife & cutting board

• Large mixing bowl

• Whisk or small jar (for vinaigrette)

🥣 How to Make Charred Corn & Potato Salad

🔹 Step 1: Boil the Potatoes

Bring a large pot of salted water to a boil. Add potatoes and cook for 10–15 minutes, until fork-tender. Drain and let cool slightly.

🔹 Step 2: Char the Corn

Brush the corn with olive oil. Grill on high heat for 7–10 minutes, rotating, until blackened in spots. Let cool and slice off the kernels.

🔹 Step 3: Make the Vinaigrette

In a bowl, whisk olive oil, mustard, and vinegar. Season with salt and pepper to taste.

🔹 Step 4: Assemble the Salad

In a large bowl, combine potatoes, charred corn, dill, and red onion. Toss with dressing.

🔹 Step 5: Serve or Store

Serve warm, at room temperature, or chilled. Store leftovers in the fridge for up to 3 days.

💡 Variations & Ideas

• 🧀 Add Cheese: Crumbled feta or goat cheese

• 🥚 Protein Add-in: Sliced soft-boiled eggs or grilled chicken

• 🌿 Herby Upgrade: Mix in parsley or chives

• 🥬 Leafy Greens: Add arugula, baby spinach, or kale

• 🌶️ Spicy Kick: Toss in diced jalapeño or chili flakes

❓ Common Questions

Q: Can I use canned or frozen corn?
Yes. If frozen, thaw and dry it, then toast it in a pan for charred flavor.

Q: Can I prep this salad in advance?
Absolutely! Make everything except the dressing, then toss right before serving.

Q: Is this salad vegan?
Yes—just skip the optional cheese or eggs.

🔢 Nutrition Facts (Per Serving)

Daily Dish delight

Charred Corn, Dill & New Potato Salad

A fresh and flavorful summer side dish featuring smoky charred corn, tender new potatoes, tangy pickled onion, and vibrant dill tossed in a mustard vinaigrette. Perfect for BBQs, picnics, or light dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Salad, Side Dish, Vegetables

Cuisine: American, summer

Ingredients Equipment

Ingredients

  

• 1 lb (450 g) new potatoes, halved or quartered
• 2 ears fresh corn, husked
• ¼ cup fresh dill, chopped
• ¼ cup pickled red onion or thinly sliced red onion
• 2 tbsp olive oil, plus more for brushing corn
• 1 tbsp whole grain mustard
• 1 ½ tbsp apple cider vinegar or lemon juice
• Salt & black pepper, to taste
• (Optional): crumbled feta cheese, soft-boiled eggs, chopped scallions

Equipment

• Large pot for boiling
• Grill pan or BBQ grill
• Knife & cutting board
• Large mixing bowl
• Whisk or small jar (for vinaigrette)