Potato Salad with Fire Roasted Corn
It's never too early for cookout & summer BBQ inspo 🥔🌽
Grab the garlic confit, we’re making the best potato salad anyone has ever brought to the function.
Of course, some of the perks of working on a food blog, recipe development, and content creation to help these things grow include lots of taste testing. Listen, I (Julia) love Megan for who she is, but I’ve got to admit that it’s an added bonus that she loves to cook and to share. I don’t eat gluten or soy, and Megan always accommodates me at Spud’s and beyond.
On potato salad shoot day, Megan didn’t realize the brand of mayo she uses contains soy, but I was like “oh no worries I’ll just have a bite to taste and I’ll be fine!” I’m not a big mayo girl to begin with, but obviously I needed to take a professional bite to keep up the creative yet accurate side of ghostwriting.
Guys… the potato salad was so good that I proceeded to eat an oversized serving and literally made myself sick. Should I be telling you that? Maybe not - but I need you to know it was literally good enough to deny my own food intolerance and enjoy it while in the moment.
The good news - you can swap out for soy-free mayo or vegan mayo, or any other safe, responsible mayo choice your heart (and tummy) desires!
This was also the day that we almost lit the cutting board on fire with the kitchen torch while chasing some fire-roasted corn ASMR… wishing you better choices than we made!!
If you haven’t already tried our pilot recipe, now’s the time! It makes a difference to the depth of flavor in the potato salad, though fresh minced garlic would be a fine substitute.
As promised, the star of the show…
Potato Salad with Fire Roasted Corn
Ingredients:
12 small red potatoes (these are my favorite because the skin is so soft & delicate)
2 cloves garlic confit
1/2 sweet bell pepper (orange, yellow, or red)
2 scallions stalks, chopped
1 ear of fire roasted corn (you can buy it frozen this way or roast at home)
1 tsp chili powder / BBQ rub
1 tsp Worcestershire sauce
1 cup mayonnaise
1 tsp fresh coriander (or herb of choice), chopped
Salt & pepper, to taste
Steps:
Chop potatoes and add to large pot of water. Boil until slightly soft, about 20 minutes. (Not so soft for mashed potatoes, but tender enough for a comfortable bite.)
While potatoes are boiling, dice bell pepper and chop scallions.
If your corn needs roasting, the quickest hack is to torch a cob with a kitchen torch. If you don’t have that handy dandy tool in your home kitchen, you can skillet roast canned sweet corn on the stovetop with a little oil over medium heat for ~15 minutes. Don’t worry about seasonings since they’ll be added to the potato salad anyway.
Remove potatoes from heat, drain, & rinse under cool water. Add them to a large mixing bowl and let cool completely before mixing in the other ingredients.
Add all the mix-ins to the bowl and give it a good, gentle stir (you don’t want to squish your precious little potatoes!).
Add salt & pepper to your liking.
Thanks for stopping by! If you test it out at home, enjoyed the read, have variety recommendations, or just want to say hi, let us know in the comments 🤎