SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Corn and Red Potato Salad

Makes: 10 to 12 servings
Prep 15 mins Chill 1 hr Cook 25 mins
Corn and Red Potato Salad
Ingredients
  • 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)
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.

Dressing::

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe