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Grilled-corn potato salad

Recipe by:Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim


  • 1 1/2 lb. potatoes (fingerling, red new or gold)
    2 cup grilled corn kernels, approximately 5 cobs (I like to shuck the corn, boil, brush the cobs with oil, salt, pepper and lime juice, then grill on all sides.)
    1 cup creamed corn
    1 cup cut green beans, blanched
    2/3 cup grilled red onions (cut onion into rings, then grill the same way as the corn)
    2 tbl. chopped thyme
    1 tbl. each chopped sage and chopped parsley
    1/2 cup sour cream
    2 tbl. lemon juice
    Salt and pepper to taste


Grill corn and onions. Cut potatoes into bite-sized wedges. Place the potatoes in cold water and bring to a boil. Boil for approximately 20 minutes or until just tender. Drain off all water and season potatoes, while warm, with salt and pepper. Place warm potatoes in a mixing bowl and add all other ingredients. You can now serve or chill and serve tomorrow after re-heating.

Side dish for Cabernet blackberry braised prime beef short ribs.

Califonia Bountiful