Bouncy & Bursting Corn Potato Salad
Easy & Delicious! How to Make Bursting Corn Potato Salad
I’m excited to share one of my go-to recipes using canned corn, which I recently bought on sale! This dish features a delightful combination of crunchy, bursting corn kernels and creamy mashed potatoes. It’s perfect as a filling for sandwiches or enjoyed on its own as a light breakfast. Let me guide you through this incredibly simple Potato Corn Salad recipe.
Ingredients- 3 medium potatoes
- 5 hard-boiled eggs
- 1 cucumber
- 1 carrot
- 1 can (about 15 oz) corn kernels, drained
- 2 Tbsp chopped peanuts
- 4 Tbsp mayonnaise
- 1 Tbsp mustard
Cooking Instructions
Step 1
Let’s start by preparing the ingredients. For the potatoes, cut them into large cubes to ensure they cook faster. Boil them until tender. For the eggs, hard-boil them for 10 minutes until fully cooked. Drain the canned corn thoroughly using a sieve.
Step 2
While the potatoes are still warm, transfer them to a bowl and mash them. Finely chop the hard-boiled eggs, cucumber, and carrot, then add them to the mashed potatoes. Feel free to add other vegetables you have in your fridge, like finely diced bell peppers or onions, for extra flavor and texture.
Step 3
Add 4 tablespoons of mayonnaise and 1 tablespoon of mustard to the mixture. Gently mix everything together with a spatula until well combined. I prefer to keep the seasoning light, so I don’t add extra salt. However, you can season with salt to your taste if desired.
Step 4
Here’s the salad, scooped out like ice cream! The combination of the popping corn and soft potatoes is truly wonderful. I also love the crunch and freshness from the crisp vegetables. Adding chopped peanuts boosts the nutty flavor, making it twice as delicious. This nutritious side dish is a hit with kids, so give it a try!
