Quinoa, Corn and Potato Salad
2
2 Tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon black pepper
2 stalks celery, diced
2 ears fresh corn, removed from cob
2 cups quinoa, cooked
½ cup red onion, minced
¾ cup dill pickles, chopped
1/3 cup fresh dill
½ cup mayonnaise
1 Tablespoon Dijonmustard
Paprika for garnish
Looking for a new version of an old favorite? Try this version which is one of our all-time favorite recipes. It only works when sweet corn is at its peak flavor!
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegetarian
Place potatoes in large saucepan and cover with water. Place over high heat and bring to a boil. Cover, reduce heat slightly, and cook until fork tender. Drain and cut into ½ inch cubes
Place in a bowl and sprinkle with the vinegar, and the salt and pepper. Toss well. Let stand for about 10 minutes.
Add the celery, corn, quinoa, red onion, pickles, and dill.Toss to combine.
Mix the mayonnaise and mustard in a small bowl. Fold into the potato mixture.
Sprinkle the paprika on top.
Ingredients
1 ½ pounds new red potatoes, washed2 Tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon black pepper
2 stalks celery, diced
2 ears fresh corn, removed from cob
2 cups quinoa, cooked
½ cup red onion, minced
¾ cup dill pickles, chopped
1/3 cup fresh dill
½ cup mayonnaise
1 Tablespoon Dijonmustard
Paprika for garnish