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Corn and Red Potato Salad

Makes: 10 to 12 servings
Prep 15 mins Chill 1 hr Cook 25 mins
Corn and Red Potato Salad
  • 2  pounds  red-skinned potatoes (about 6) or two 14-1/2-ounce cans sliced potatoes, rinsed and drained
  • 2  ears fresh corn or one 15- to 16-ounce can whole kernel corn, rinsed and drained
  • 1/2  cup  mayonnaise or salad dressing
  • 1/3  cup  dill pickle relish
  • 1/4  cup  dairy sour cream
  • 1/2  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  white pepper
  • 1/2  cup  sliced green onion
  • 1/2  cup  cherry tomatoes, quartered or halved (optional)
  •  Fresh dill (optional)

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 209,
  • Fat, total (g) 10,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 3,
  • vit. C (mg) 17,
  • sodium (mg) 217,
  • Percent Daily Values are based on a 2,000 calorie diet

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