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Pete's grilled corn potato salad

Recipe by:Laurie Figone
Author of "Cooking with Laurie Figone"


  • 1/4 cup champagne vinegar
    Juice of 1 lemon (about 2 tbsp.)
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    1/2 cup extra virgin olive oil
    10 ears fresh white corn, husked and washed
    Smoked paprika
    2 lb. small red potatoes, scrubbed clean
    1 cup sliced, pimiento-stuffed green olives
    1 (15-oz.) can black beans, drained and rinsed
    1/2 cup sliced green onions


To make vinaigrette, whisk together vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Set aside.

Heat outdoor grill to medium. Sprinkle corn generously with smoked paprika and grill, turning occasionally, until evenly browned. Remove and set aside until cool enough to handle.

Meanwhile, cut potatoes in half, put in a large pot and cover with water. Cook until a fork pierces easily through a potato, 15 to 20 minutes. (Watch closely to avoid overcooking.) Put into a colander to drain and cool.

Using a serrated knife and a deep bowl, cut corn kernels into a serving bowl. Cut cooled potatoes into 1/2-inch cubes and put in bowl. Add olives, beans and onions. Stir in vinaigrette until combined. Serve chilled or at room temperature.

Serves 16

Califonia Bountiful