HANDS-ON TIME 15 minutes
TOTAL TIME 30 minutes
MAKES 6 to 8 servings
INGREDIENTS
- 4 cobs corn, husked
- 3 tbsp vegetable oil
- 900 g small red or white potatoes (about 30), peeled
- 4 green onions, sliced
- 2 tsp grainy mustard
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup red wine vinegar
- 2 tbsp chopped fresh dill
PREPARATION
- Brush corn with 1 tbsp of the oil. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and slightly charred, 10 to 15 minutes. Let cool. Cut off kernels and place in large bowl.
- In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and halve; add to bowl.
- Add green onions, mustard, salt and pepper; sprinkle with vinegar and toss to coat. Let cool.
- Add remaining oil and dill; toss to coat.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about
197 cal, 4 g pro, 6 g total fat (1 g sat. fat), 34 g carb, 4 g
fibre, 0 mg chol, 400 mg sodium, 641 mg potassium. % RDI:
2% calcium, 10% iron, 2% vit A, 37% vit C, 22% folate.
TIP FROM THE TEST KITCHEN
This salad is equally delicious with
other tender, leafy herbs. Change them
up to suit your menu. Try tarragon for a
French theme, or cilantro for an Asianor Latin American–inspired menu
