Dilled Potato and Grilled Corn Salad

Nuvita Biscuits


4 corn cobs, husked
3 tbsp (45 ml) vegetable oil
2lb (907 g) small red potatoes or white potatoes, (about 30), peeled
4 green onions, sliced
2 tsp (10 ml) grainy mustard
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/4 cup (50 ml) red wine vinegar
2 tbsp (25 ml) chopped fresh dill


Brush corn with 1 tbsp (15 ml) of the oil. Place on greased grill over medium-high heat; close lid and grill until tender and slightly charred, 10 to 15 minutes. Let cool. Cut off kernels and place in large bowl.

Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and halve; add to bowl.

Add onions, mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool.
Add remaining oil and dill; toss to coat.



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