Potato and Roasted Corn Salad

From Chef Michael Allemeier, SAIT culinary instructor.

2012 Jul/Aug

This salad is perfect during July and August when both baby potatoes and sweet corn are at their best. It also feeds lots of people, when the back yard is filled with hungry friends. The lovage is a great summer taste, but if you can’t find it, substitute celery leaves.


  • 2 lbs. baby nugget potatoes
  • 4 c. fresh-shucked corn kernels
  • 2 T. canola oil
  • 1/2 c. mayonnaise
  • 1/2 c. extra virgin olive oil
  • 1/3 c.sour cream
  • 1/4 c. Brassica dill mustard
  • 1/4 c. sliced fresh chives
  • 1 T. minced fresh lovage
  • 1 T. minced fresh tarragon
  • 1 T. tarragon vinegar
  • salt and pepper to taste


Preheat the oven to 400°F. Cut the potatoes into quarters, rinse, and cook in salted water until tender. Drain well and reserve. Toss the corn with the canola oil and spread it on a sheet pan. Roast the corn for 8 to 10 minutes, until it just starts to brown. Put the potatoes and corn in a large bowl and add all the other ingredients. Mix well. Adjust the seasoning with salt and pepper. Refrigerate the salad for a while to allow the flavours to marry. Pull it from the fridge about 30 minutes before serving. Serve on a bed of crisp greens as a main course, or serve with your favourite grilled chicken, ribs or ‘burgers. Perfect for your summer entertaining, the salad serves 8 to 10 as a main, 15 or so with other sides and your favourite grilled food.