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Corn and Red Potato Salad
Ingredients
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2
pounds red-skinned potatoes (about 6) or two 14-1/2-ounce cans sliced potatoes, rinsed and drained
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2
ears fresh corn or one 15- to 16-ounce can whole kernel corn, rinsed and drained
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1/2
cup mayonnaise or salad dressing
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1/3
cup dill pickle relish
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1/4
cup dairy sour cream
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1/2
teaspoon finely shredded lemon peel
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1
tablespoon lemon juice
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1/4
teaspoon salt
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1/8
teaspoon white pepper
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1/2
cup sliced green onion
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1/2
cup cherry tomatoes, quartered or halved (optional)
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Fresh dill (optional)
Directions
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. Dressing: 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)
- Servings Per Recipe 10,
- Calories 209,
- Protein (gm) 3,
- Carbohydrate (gm) 28,
- Fat, total (gm) 10,
- Cholesterol (mg) 9,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 17,
- Sodium (mg) 217,
- Percent Daily Values are based on a 2,000 calorie diet
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I've been making this salad for years... ever since it was first published in the magazine... it's a nice change from regular potato salad and a great way to use leftover corn on the cob....
7/4/2011 04:57:30 PM Report Abuse