Best 11 Corn Potato Salad Recipes

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Indulge in a vibrant and refreshing medley of flavors with our delectable Corn Potato Salad, a delightful side dish perfect for any occasion. Featuring a harmonious blend of sweet corn, tender potatoes, crisp celery, and a tangy mayonnaise-based dressing, this salad offers a symphony of textures and flavors that will tantalize your taste buds. You'll also discover a delightful variation, the Creamy Corn Potato Salad, which introduces a luscious sour cream and mayonnaise dressing for an extra creamy and tangy twist. Both recipes are incredibly easy to follow, requiring minimal preparation and cooking time, making them ideal for busy weeknight meals or summer potlucks. So, gather your ingredients, grab your mixing bowl, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON



Earl's Warm Potato Salad With Roast Corn and Bacon image

I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!

Provided by Garden Girl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 lbs baby potatoes
2 cups corn (frozen or canned)
1/2 red onion, medium dice
3 -5 garlic cloves, lightly smashed
1/2 lb bacon, crumbled
1/4-1/3 cup parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon horseradish
2 tablespoons lemon juice
1 tablespoon dill
salt
fresh pepper
olive oil

Steps:

  • Preheat oven to 425.
  • Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
  • Spread corn evenly over potatoes.
  • Spread chopped onions over potatoes.
  • Lightly smash garlic distribute cloves evenly through potatoes.
  • Drizzle liberally with olive oil and salt and pepper.
  • Toss to combine.
  • Roast until potatoes are cooked and crisp.
  • Cook and chop or crumble bacon, put aside.
  • Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
  • After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
  • Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

GRILLED CORN AND POBLANO POTATO SALAD



Grilled Corn and Poblano Potato Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium red-skinned potatoes (about 6)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 ears corn, husks removed
2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro

Steps:

  • Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
  • Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
  • Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON



Lobster, Corn, and Potato Salad with Tarragon image

Categories     Salad     Potato     Shellfish     Tomato     Fourth of July     Picnic     Father's Day     Lunch     Seafood     Lobster     Corn     Summer     Tarragon     Endive     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
For vinaigrette
2 1/2 tablespoons fresh lemon juice
1 1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup coarsely chopped frisée (French curly endive)
1/3 cup sliced scallion

Steps:

  • Prepare lobster, potatoes, and corn:
  • Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
  • Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
  • Boil corn in same water until crisp-tender, about 3 minutes, then drain.
  • When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
  • Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
  • Make vinaigrette:
  • Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
  • Assemble salad:
  • Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.

CORN & POTATO SALAD



Corn & Potato Salad image

No mayonnaise in this potato-corn salad. This different presentation is pretty with small skin-on whole potatoes that you smash. If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

Provided by suesee3

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 8

Number Of Ingredients 10

2 pounds small Yukon Gold potatoes, scrubbed but not peeled
3 ears corn, shucked
1 tablespoon kosher salt
1 medium red onion, finely chopped
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
ground black pepper to taste
¼ cup extra-virgin olive oil
½ cup finely chopped fresh basil
½ cup finely chopped fresh cilantro

Steps:

  • Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.
  • Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
  • Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.
  • Add basil and cilantro to the salad; season with salt and pepper.

Nutrition Facts : Calories 190 calories, Carbohydrate 28.4 g, Fat 7.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 974.2 mg, Sugar 1.7 g

ROASTED STRIPED BASS WITH CORN RELISH AND CHIPOTLE POTATO SALAD



Roasted Striped Bass with Corn Relish and Chipotle Potato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

2 1/2 pounds new red potatoes
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, such as Hellmann's
2 tablespoons apple cider vinegar
1 tablespoon chipotle in adobo puree
1/2 tablespoon grainy Dijon mustard
5 green onions, sliced, green and pale green parts
1/2 bunch fresh cilantro, leaves chopped
Canola oil, for the pan
3 ears corn, shucked and kernels removed
Kosher salt and freshly ground black pepper
4 ounces jarred piquillo peppers, drained and sliced or diced
1 jalapeno, finely diced
2 tablespoons olive oil, plus more as needed
4 green onions, thinly sliced, green and pale green parts
1 lime, zested and juiced
1 cup packed spinach leaves
1 cup olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1 whole striped bass, broken down into fillets
Canola oil, for the pan
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon

Steps:

  • For the chipotle potato salad: Put the potatoes in a large pot, cover with cold water and add a generous amount of salt. Bring to a boil and cook until a skewer inserted in a potato meets with no resistance, about 25 minutes. Drain and transfer to a baking sheet. Let cool for 5 minutes, then slice into 1/4-inch-thick slices.
  • While the potatoes are cooking, whisk together the mayo, vinegar, chipotle, mustard and 1/2 teaspoon pepper in a large bowl; add salt to taste. Add the potatoes, green onions and cilantro and mix gently to combine. Season with more salt and pepper, if needed.
  • For the corn relish: Heat some canola oil in a saute pan over high heat. Add the corn, season with salt and pepper and cook until heated through, about 2 minutes. Add the piquillo peppers and jalapeno and cook for a few minutes longer.
  • Transfer the corn mixture to a bowl, add the olive oil, green onions and lime zest and juice. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • For the basil oil: Prepare an ice bath. Bring a small pot of water to a boil over high heat.
  • Add the spinach to the boiling water and blanch for 20 seconds. Remove with tongs and plunge immediately into the ice bath. Let sit 5 minutes, then drain and squeeze out any excess water. Set aside.
  • Combine the oil and basil leaves in a blender, add salt and pepper to taste and blend for a few minutes until the basil is completely pureed. Add some of the spinach (to make it greener). Strain through a fine-mesh strainer set over a bowl.
  • For the striped bass: Preheat the oven to 250 degrees F.
  • Brush a cazuela or small cast-iron pan with canola oil. Season the bass on both sides with salt and pepper. Put the bass fillets in the pan and roast until opaque in the center, about 30 minutes.
  • Drizzle the fish with the basil oil and sprinkle with lemon zest. Serve with the potato salad and corn relish.

POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE



Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette image

Categories     Salad     Pepper     Potato     Picnic     Blue Cheese     Bacon     Corn     Sherry     Summer     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

3 ears fresh corn, unhusked
2 large red bell peppers
2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about 24), quartered
4 thick bacon slices, cut into 1/2-inch pieces
1/2 cup extra-virgin olive oil
3 tablespoons Sherry wine vinegar
1/3 cup crumbled blue cheese
1 cup chopped green onions
3 tablespoons chopped fresh oregano

Steps:

  • Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
  • Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
  • Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
  • Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
  • Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.

GRILLED CORN AND POBLANO POTATO SALAD



Grilled Corn and Poblano Potato Salad image

Categories     Salad     Potato     Side     Corn     Summer     Boil

Yield serves 6

Number Of Ingredients 8

2 pounds medium red-skinned potatoes
3 ears fresh corn, husks removed
2 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and chopped
1 cup chopped scallions (white and pale green parts only)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

  • Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
  • Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
  • Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE



Smoky Potato and Corn Salad with Chipotle Mayonnaise image

Provided by Food Network

Categories     side-dish

Time 1h

Number Of Ingredients 10

1 large red bell pepper
2 tablespoons olive oil
1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons white wine vinegar
3 ears corn, shucked
1/4 cup plain yogurt
1/2 cup mayonnaise
1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
2 tablespoons chopped cilantro
Kosher salt

Steps:

  • Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
  • Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

ECUADOREAN CORN AND PURPLE POTATO SALAD



Ecuadorean Corn and Purple Potato Salad image

Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner!

Provided by loof751

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup olive oil
3 tablespoons lime juice
3 tablespoons pineapple juice
1 teaspoon dried ancho chile powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lbs purple potatoes (or red potatoes)
1 cup fresh corn kernels
1 cup snow peas
3 medium carrots
1 stalk celery
1 cup pineapple tidbits (drained)
2 heads boston lettuce
2 hardboiled egg
2 tablespoons chopped fresh parsley

Steps:

  • Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
  • Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
  • Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
  • Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
  • To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.

CORN-POBLANO POTATO SALAD



Corn-Poblano Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Char 2 poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char 4 ears of corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook 2 pounds quartered small red-skinned potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk 1/2 cup each mayonnaise, buttermilk and chopped parsley and 2 tablespoons chopped pickled jalapenos plus 2 tablespoons brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.

POTATO-CORN SALAD



Potato-Corn Salad image

It's a little secret that no one else needs to know: this salad got its start at the deli!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5m

Yield 4

Number Of Ingredients 3

1 pint (2 cups) deli potato salad
1 can vacuum-packed whole kernel corn or whole kernel corn with red and green peppers
1/8 teaspoon ground cumin or chili powder

Steps:

  • Gently mix all ingredients.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

Tips:

  • Choose the right potatoes: Waxy potatoes, such as red potatoes or Yukon Gold potatoes, hold their shape better than starchy potatoes, such as russet potatoes.
  • Cook the potatoes until they are tender, but not mushy: You want the potatoes to be firm enough to hold their shape, but not so hard that they are difficult to chew.
  • Let the potatoes cool completely before adding them to the salad: This will help prevent the salad from becoming watery.
  • Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing.
  • Add some fresh herbs: Fresh herbs, such as parsley, cilantro, or dill, will add a pop of flavor to the salad.
  • Serve the salad chilled: Corn and potato salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.

Conclusion:

Corn and potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its simple ingredients and refreshing flavor, this salad is sure to be a hit at your next potluck or barbecue.

The key to making a great corn and potato salad is to use fresh, high-quality ingredients and to not overcook the potatoes. You also want to use a light dressing so that the salad is not weighed down. With a little bit of planning, you can easily make a delicious corn and potato salad that will be the star of your next summer gathering.

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