Grilled Potato Salad with Charred Corn and Herbs
Smoky, fresh, and full of flavor, this Grilled Potato Salad brings summer to the table. Charred corn and tender grilled potatoes are tossed with herbs and creamy Hellmann’s Dijo‑Mayo for a bold Dijon‑forward twist on a classic favorite—perfect for cookouts, picnics, or easy entertaining.
Calories
171.38kcal (6 serving)
Total Fat
10.48g (6 serving)
Saturated Fat
3.55g (6 serving)
Trans Fat
0.04g (6 serving)
Cholesterol
18.48mg (6 serving)
Sodium
215.98mg (6 serving)
Total Carbs
13.88g (6 serving)
Dietary Fiber
1.7g (6 serving)
Sugars
1.08g (6 serving)
Protein
5.47g (6 serving)
- 1 cup Hellmann’s® Dijo-Mayo
- 1/4 cup thinly sliced scallions , green and white part
- 2 Tbsp. chopped fresh dill
- 2 tsp. white balsamic vinegar or apple cider vinegar
- 6 slices bacon , cooked and crumbled
- 1-1/2 lbs baby red skin potatoes
- 2 ears of corn on the cob , shucked
Directions
Print1. Combine Hellmann’s® Dijo-Mayo, scallions, dill, vinegar and bacon in large bowl; set aside. In large pot, cover potatoes with water and bring to a boil over high heat. Reduce heat to medium-high and cook until fork tender, about 10 minutes. Drain and cool.
2. Preheat well-oiled grill or grill pan to medium high. Sprinkle corn with salt and pepper and grill, turning occasionally, until all sides are charred, about 15 minutes. Remove from grill and cool.
3. Slice cooled potatoes in half, lengthwise, and season, if desired, with salt and pepper. Place cut-side down on grill and cook until golden brown, about 5 minutes. Cool slightly.
4. Slice corn from cob and combine corn and potatoes with Dijo-Mayo dressing. Season, if desired, with salt and pepper and garnish with additional herbs.
