Warm Potato and Corn Salad

By KDHarmon

Ingredients

• 2 pound Baby Yukon Gold Potatoes (halved)
• 4 Ears Corn
• Kosher Salt and Freshly Ground Pepper
• 1 Clove Garlic (smashed)
• 1 bunch Thyme
• 1/4 cup Walnuts (toasted and coarsely chopped)
• 1 bunch Scallions (sliced)
• 1/4 cup Freshly Chopped Parsley
• 1/4 cup Golden Raisins
• 1/3 cup Olive Oil (plus more to drizzle on potatoes and corn)
• 3 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 tablespoon Honey

Details

Adapted from abc.go.com

Preparation

Step 1

Drizzle the Corn with Olive Oil, Salt, and Freshly Ground Pepper. Grill for 3 to 4 minutes per side, until lightly charred. Cut the kernels off of the cob.

Place the Potatoes, a drizzle of Olive Oil, a smashed Clove of Garlic, a pinch of Salt, Freshly Ground Pepper and the Thyme on a double layer of foil, and seal up in a packet. Place on the grill and cook until Potatoes are fork tender, about 30 minutes.

In a large bowl, whisk together the Olive Oil, Red Wine Vinegar, Mustard, and Honey with a pinch of Salt and Freshly Ground Pepper. Add the Corn, Potatoes, Walnuts, Scallions, Parsley, and Golden Raisins. Toss everything to coat and serve warm.

Makes 4 servings.