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Summer Potato Salad

 2 lbs Red Potatoes, scrubbed and halved
 1 tbsp Salt
 2 ears Witten’s sweet corn
 1 tbsp Dijon Mustard
 3 tbsp pickle juice, divided
 1 Witten’s Red Bell pepper
 1 cup Mayonnaise
 ½ tsp Paprika
 1 ½ tsp Salt
 1 tsp Pepper
 ½ cup Celery, diced
  cup Dill Pickle, coarsely chopped
 ¼ cup Red Onion, chopped
  cup Witten’s Green Onion, chopped
 2 tbsp fresh Dill, minced
 2 tbsp fresh Chives, chopped, for garnish
1

Place the potatoes in a large pot with enough water to cover by 2 inches. Cover and bring to a boil over high heat.

2

Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.

3

Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat.

4

Refrigerate for at least 30 minutes or up to an hour.

5

Dice the red bell pepper, removing the ribs and seeds.

6

Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.

7

In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.

8

Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.

9

Sprinkle the potato salad with chopped chives, for garnish.