Sweet Corn Potato Salad

 Sweet Corn Potato Salad

Ingredients :

3 ears corn

3 lbs. baby yellow potatoes

1 Tbsp. kosher salt

1 cup red onion, finely chopped

3/4 cup celery, finely chopped

6 large eggs, hardboiled and roughly chopped

3 Tbsp. dill pickle relish

Dressing

1 1/4 cups mayonnaise

3 Tbsp. white vinegar

1 Tbsp. yellow mustard

1 1/2 tsp. kosher salt

1 tsp. pepper

paprika, for garnish

Instructions :

 

Shuck the corn and place in a large pot with your potatoes. Add water to cover by two inches along with one tablespoon of kosher salt. Bring to a boil. Boil for 3-4 minutes and remove the corn. Continue to cook the potatoes until they're tender, about 12-15 minutes or until you can easily pierce them with a fork. Drain and set aside to cool.

While the potatoes are cooking make your dressing. Combine all dressing ingredients in a medium bowl and whisk together until smooth.

Cut the corn from the cobs, halve your potatoes, chop your red onion, celery and hard boiled eggs and add everything to a large bowl along with the dill pickle relish.

Pour in some of the dressing. Use as much as you prefer and toss gently until everything is well coated. Season with salt and pepper. Chill for about one hour before serving. I like to dust the top of the potato salad with paprika before serving.