Dilled Potato & Grilled Corn Salad

This is the potato salad for a hot day at the grill: no mayonnaise, just smoky charred corn, tender red potatoes, and a bright mustard-vinegar dressing that won’t spoil in the sun.

Grilling the corn is the move that sets it apart. Char it until the kernels are tender and spotted brown, then cut them off the cob; that smoky-sweet flavor runs through the whole salad.

There’s a smart timing trick in the method: dress the warm potatoes with vinegar first, before adding the oil and dill. Warm potatoes drink up the vinegar, so they’re seasoned all the way through rather than just coated on the outside.

Grainy mustard and fresh dill keep it tangy and herbal, and scallions add a mild bite. It’s vegan, travels well to picnics, and tastes even better after a rest in the fridge lets the flavors settle.

Chef Tips

• Char the corn well on the grill; that smoky flavor is the whole point of the salad.
• Dress the warm potatoes with vinegar first so they absorb the seasoning, then add oil and dill once cooled.
• Use waxy red potatoes so they hold their shape and don’t fall apart when tossed.
• Chill before serving so the flavors meld; it’s even better the next day.

Variations

• Add crumbled bacon or feta if you’re not keeping it vegan.
• Stir in capers, celery, or radish for extra crunch and tang.
• Swap the dill for fresh parsley or chives.