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Popular in Food

Corn and Red Potato Salad

4.0 by 8 people
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  • Makes: 10 servings
  • Prep: 15 mins
  • Chill: 1 hr
  • Cook: 25 mins

Corn and Red Potato Salad



  1. 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.
  2. Meanwhile, for dressing, combine mayonnaise or salad dressing, relish, sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl.
  3. 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



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