Corn and Red Potato Salad
- If using fresh potatoes and corn, scrub potatoes and remove husks and silks from corn. Cook potatoes in boiling water in a 4-quart pot for 15 minutes. Add corn; cook 10 minutes more or until potatoes are tender. Drain and cool. Slice potatoes. Use a sharp knife to cut kernels from corn.
- Meanwhile, for dressing, combine mayonnaise or salad dressing, relish, sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl.
- Add potatoes, corn, and green onion; toss gently to coat. Cover and chill for 1 hour. If taking to a picnic, transport in an insulated cooler with ice packs. If desired, top with tomatoes and/or dill. Makes 10 to 12 side-dish servings.
Nutrition Facts (Corn and Red Potato Salad)
- Per serving:
- 209 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 9 mg chol.,
- 217 mg sodium,
- 28 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Bette Burnett 767 Days Ago
I've been making this recipe for years. I think it came out in like 1996. It's loved by everyone who tries it, has been passed around to my entire family, goes great with a variety of dishes, esp. grilled pork tenderloin, and grilled tarragon veggies! Definately need to try!!!