Grilled Potato Salad with Charred Corn and Scallions
Recipe by: My Three Seasons
For the grilled potato salad:
- 2lbs baby red potatoes
- 4 slices bacon
- 2 ears corn, shucked
- 10 scallions
- ½ cup Maille Mini Cornichons Classique, chopped ½ inch thick
- Olive oil, as needed
- Kosher salt
For the dressing:
- ¼ cup Maille Old Style Mustard
- 3 tbsp mayonnaise
- ¼ cup extra virgin olive oil
- 4 tsp sherry vinegar
- Kosher salt and fresh cracked pepper
Place whole potatoes in a large pot. Cover by two inches with room temperature water. Place on stove top, cover pot and bring to a boil. Reduce to a simmer and cook 10-15 minutes or until tender. Drain and cool slightly. Slice in half.
While potatoes boil, place bacon in a large nonstick pan. Turn heat to medium. Cook, turning frequently, until crispy, about 12-15 minutes. Reduce heat, as needed, to prevent burning. Transfer to a paper towel lined plate.
Heat outdoor grill or indoor grill pan over medium-high heat. Coat cut potatoes, cobbs of corn and whole scallions with olive oil. Season with salt. Place potatoes on grill, cut-side down. Place corn and scallions on grill. Cook potatoes 3-4 minutes on first side or until browned, flip and cook an additional 3-4 minutes. Turn corn every 2 minutes until browned on all sides and cooked through, about 10-12 minutes. Grill scallions for 2-3 minutes per side, or until charred and tender.
While vegetables are grilling, mix dressing. In a bowl, whisk together Maille Old Style Mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar. Season with salt and pepper to taste. Refrigerate until ready to use.
- Chop vegetables: Cut corn off the cobb. Trim and discard scallion roots. Chop scallions into ½ inch pieces.
In a large bowl, combine potatoes, corn, scallions, Maille Mini Cornichons Classique and dressing. Toss to combine. Season with additional salt and pepper, if needed.