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You are here: Home / Side Dishes / Baby Potatoes and Corn Salad

Baby Potatoes and Corn Salad

By Connie Veneracion
Red onion, bell peppers, scallions and dill are tossed with boiled baby potatoes and shredded corn, and drizzled with lemon butter garlic sauce in this baby potatoes and corn salad recipe.
Baby Potatoes and Corn Salad With Lemon Butter Garlic Dressing
Course Side Dish
Cuisine International
Keyword Baby potatoes, Corn
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 people
Author Connie Veneracion

Ingredients

  • 400 grams baby potatoes
  • 1 teaspoon vinegar
  • 2 ears corn
  • salt
  • 1 red onion
  • 1 large bell pepper
  • ¼ cup sliced scallions
  • ½ teaspoon chopped dill

Lemon Butter Garlic Dressing

  • 4 cloves garlic minced
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • salt to taste
  • pepper to taste

Instructions

  • Rinse and scrub the baby potatoes well. If more than one inch in diameter, you may want to cut them into halves or quarters.
  • Place the baby potatoes in a pan, cover with water, add the vinegar and about a teaspoon of salt. Bring to the boil.
  • Lower the heat, cover and simmer until a skewer inserted at the center goes through with no resistance.
  • While the potatoes cook, steam the corn. How long this process takes depends on the variety of corn you use. On the average, 20 to 30 minutes should be long enough.
  • Drain the potatoes and transfer to a plate to cool.
  • Take the corn off the steamer and cool.
  • Roughly chop the red onion and bell pepper.
  • Take the cooled ears of corn and cut off the kernels.

Make the dressing

  • Place the butter and garlic in a microwaveable bowl. Heat on HIGH for 10 to 20 seconds or until the butter is fully melted.
  • Stir in the lemon juice.
  • Season with salt and pepper.

Assemble the salad

  • Place the potatoes, corn kernels, red onion, bell pepper, scallions and dill in a bowl.
  • Toss to distribute the ingredients evenly.
  • Pour in the dressing and toss some more.

Connie’s Notes

Allow the potato corn salad with lemon butter garlic dressing to sit on the counter for about ten minutes before serving.
Baby Potatoes and Corn Salad
Updated from a recipe originally published in May 11, 2017
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January 7, 2021: See more in Side Dishes, Salads

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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Inspiration

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Irish proverb

Cooks’s Notes

A stack of crepes on a plate
Olives
Bacon, pancakes and egg
Tiramisu and tea
Pasta Alfredo topped with bacon and parsley

Everything © Connie & Alex Veneracion. ALL RIGHTS RESERVED.