Creamy Grilled Corn Potato Salad Recipe
The perfect summer side dish, this potato salad is creamy, crunchy, and incredibly fresh. Charred corn brings a hint of smokiness to match the fresh herbs, while raw corn adds crunch and sweetness. Easy to prep ahead, it’s a guaranteed hit for potlucks and summer gatherings!
Reinvented Summer Potato Salad with a Duo of Corn (Raw & Grilled)!
If there’s one side dish that steals the show at BBQs, picnics, and potlucks, it’s potato salad. This version highlights the best local summer produce! It’s easy to forget just how good, sweet, and crunchy raw corn kernels are. They bring the exact burst of freshness my classic potato salad was missing.
I love the contrast between tender, warm baby potatoes, smoky grilled corn, and the refreshing crunch of fresh raw corn shaved right off the cob, celery, and dill pickles.
Tossed in a light, creamy dressing made with Greek yogurt, mayonnaise, Dijon mustard, and fresh herbs (chives, tarragon, and radish microgreens), this salad is unequaled in freshness!
You can easily prepare parts of this recipe ahead of time, making it the ultimate option for hosting or bringing to a party!
Why make this recipe?
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Duo of corn (Grilled & Raw): grilled corn brings a sweet, subtly smoky flavor, while raw corn adds a juicy crunch and vibrant freshness!
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Showcasing local Pproduce: right in the height of summer, this is the ultimate recipe to let local ingredients shine: sweet corn, baby potatoes, fresh herbs, and local microgreens.
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A lighter creamy dressing: by swapping part of the mayonnaise for Greek yogurt, the dressing stays rich and velvety while feeling much fresher and lighter.
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Perfect for meal prep: the potatoes and corn absorb the flavors even better after chilling in the fridge for a few hours. Just toss in the fresh herbs and crunchy toppings right before serving!
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The ultimate BBQ & potluck side: it pairs effortlessly with grilled meats or vegetarian dishes and travels extremely well without losing its texture.
Tips for a perfect recipe:
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Dress warm potatoes: cut and toss the potatoes with the dressing while they are still warm. The heat allows the potatoes to fully absorb all the flavors right to the core, rather than just coating the outside.
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Keep herbs crisp: hold off on adding the fresh herbs (chives, tarragon) and microgreens until right before serving. This prevents them from wilting against the acidity of the lemon juice and vinegar.
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For a 100% plant-based Opption: to make this vegan, simply swap the traditional mayonnaise for a plant-based mayo and replace the Greek yogurt with an unsweetened, plain plant-based alternative (like soy or neutral coconut). It stays just as rich and creamy!
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Storage & Make-ahead tips: store leftovers in an airtight container in the fridge for up to 3 to 4 days.
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Prepping the day before: hold back the fresh herbs, celery, and microgreens until serving day so they stay bright and crunchy. If the potatoes absorb most of the dressing overnight, refresh the salad with a quick drizzle of olive oil or a splash of fresh lemon juice before serving.
Place the baby potatoes in a large pot of generously salted cold water. Bring to a boil and cook for 12 to 15 minutes, or until tender when pierced with a knife. Drain and return the potatoes to the pot, covering it with a lid. Let rest for about 10 minutes.
Preheat your grill. Coat two ears of corn with avocado or olive oil and grill until nicely charred in spots, about 10 minutes. Let cool slightly, then slice the kernels off the cob. Cut the kernels off the two raw ears of corn as well.
In a bowl, whisk together all the dressing ingredients until smooth and combined.
Cut the warm potatoes into halves or quarters. Transfer them to a large bowl along with the grilled and raw corn. Toss with ⅔ of the dressing. (This step can be done ahead of time and chilled in the fridge overnight).
Add the celery, green onions, pickles, chives, tarragon, and ¾ of the microgreens. Pour in the remaining dressing and gently fold together until everything is well coated.
Taste and adjust seasoning with extra salt, pepper, or a splash of lemon juice if needed.
Transfer to a large serving platter and top with the remaining microgreens, fresh herbs, a few reserved corn kernels, and a drizzle of olive oil.
Bon appetit and enjoy!
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