Potato and Corn Salad

Potato and Corn Salad
Servings: 8


  • 1 1/2 pounds small red potatoes
  • 2 cups cooked corn, cut from the cob
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1/3 cup vegetable oil
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chopped fresh thyme
  • 1 tablespoon chopped parsley

Make It

1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. Simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.

2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar, with a tight-fitting lid, combine oil, vinegar, salt, pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 180, Fat, total (g): 10, carb. (g): 22, fiber (g): 3, pro. (g): 3, calcium (mg): 17, Percent Daily Values are based on a 2,000 calorie diet.