The Pioneer Woman Tasty Kitchen
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Grilled Potato Salad

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Level: Easy

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Description

This Grilled Potato Salad with charred corn and scallions is lighter, and so much more flavorful than your typical mayo-laden version.

Ingredients

  • FOR THE POTATO SALAD
  • 2 pounds Baby Red Potatoes
  • 4 slices Bacon
  • 2 ears Corn, Shucked
  • 10 whole Scallions
  • ½ cups Maille Mini Cornichons Classique, Chopped ½ Inch Thick
  • 2 Tablespoons Olive Oil, Or As Needed
  • FOR THE DRESSING:
  • ¼ cups Maille Old Style Mustard
  • 3 Tablespoons Mayonnaise
  • ¼ cups Extra Virgin Olive Oil
  • 4 teaspoons Sherry Vinegar
  • Salt And Pepper, to taste

Preparation

Place whole potatoes in a large pot. Cover by 2 inches with room temperature water. Place on stove top, cover pot and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until tender. Drain and cool slightly. Slice in half.

While potatoes boil, place bacon in a large nonstick pan. Turn heat to medium. Cook, turning frequently, until crispy, about 12–15 minutes. Reduce heat, as needed, to prevent burning. Transfer to a paper towel lined plate.

Heat outdoor grill or indoor grill pan over medium-high heat. Coat cut potatoes, cobbs of corn and whole scallions with olive oil. Season with salt. Place potatoes on grill, cut-side down. Place corn and scallions on grill. Cook potatoes 3–4 minutes on first side or until browned, flip and cook an additional 3–4 minutes. Turn corn every 2 minutes until browned on all sides and cooked through, about 10–12 minutes. Grill scallions for 2–3 minutes per side, or until charred and tender.

While vegetables are grilling, mix dressing. In a bowl, whisk mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar. Season with salt and pepper to taste. Refrigerate until ready to use.

Cut corn off the cobb. Trim and discard scallion roots. Chop scallions into ½ inch pieces.

In a large bowl, combine potatoes, corn, scallions, cornichons and dressing. Toss to combine. Season with additional salt and pepper, if needed.

Serve immediately or allow potatoes to sit in dressing for up to two hours in the fridge. Spoon potato salad onto serving plates. Crumble bacon on top. Enjoy.

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