Grilled Corn and Potato Salad with Crispy Sage

Make a summery, fresh spin on a classic potato salad with this fabulous plant-based (vegan), gluten-free recipe for Grilled Corn and Potato Salad with Crispy Sage. Just stir in corn roasted on the grill (or make it easy by using grilled frozen corn available in many supermarkets), colorful potato cubes, tomatoes and avocados. Then mix in a cayenne-cumin lemon vinaigrette for extra measure. And fry up some flavorful sage leaves for a topping. A bowl of pure sunshine! This flavorful, festive, colorful salad is the perfect antidote to beat the potato salad blues at your next picnic, Sunday dinner, holiday, or potluck. Plus, the salad just gets better the next day, as the flavors meld together. Based on seasonal favorites, put together this outdoor, sunny salad as a crowd pleaser everyone will enjoy!

Grilled Corn and Potato Salad with Crispy Sage

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5 from 1 review

• Author: The Plant-Powered Dietitian
• Total Time: 40 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

Put together this Grilled Corn and Potato Salad with Crispy Sage as a plant-based (vegan), gluten-free twist on a classic potato—sure to impress thanks to the vibrant colors, flavors, and freshness!

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Ingredients

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Grilled Corn (may substitute with 2 ¼ cups frozen grilled corn):

• 3 ears of fresh corn
• 1 tablespoon extra virgin olive oil

Potatoes:

• 1 ½ pound small, mixed potatoes (i.e., purple, pink, gold)
• Water

Fried Sage Leaves:

• 2 tablespoons extra virgin olive oil
• 1 bunch fresh sage leaves, separated into leaves.
• Course sea salt (as desired)

Salad:

• ½ red onion, sliced
• 1 cup chopped parsley or cilantro
• 1 cup cherry tomatoes, sliced in half
• 1 large avocado, peeled, diced

Vinaigrette:

• 1 lemon, juiced
• 2 tablespoons extra virgin olive oil
• 1 cloves garlic, minced
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper (may adjust according to spice preference)
• Salt, as desired (optional)

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Instructions

1. Shuck corn (remove leaves and corn silk), brush with olive oil, and grill over medium heat, turning to cook evenly, until tender and golden (about 15 minutes). Allow to cool slightly, then slice corn off the cob by holding the wide end level on a cutting board, and slicing the corn off from top to bottom in a downward motion.
2. Meanwhile, slice potatoes (unpeeled) in half and place in a medium pot filled two-thirds full of water. Cover and cook until just tender but not mushy (about 8-10 minutes). Drain off water immediately, and allow to cool. Remove peels and slice into cubes.
3. Make fried sage leaves by heating olive oil in a small skillet over medium heat. Add sage leaves and fry for just a few seconds until they are crisp. Remove to a dish and sprinkle with coarse salt.
4. Place cooled corn and potatoes in a large salad bowl. Add sliced onion, parsley or cilantro, cherry tomatoes, and avocado.
5. Mix vinaigrette in a small dish by whisking together lemon juice, olive oil, garlic, cumin, cayenne pepper, and salt as desired (optional).
6. Drizzle vinaigrette over salad, and gently mix together to distribute vinaigrette. Serve immediately. May serve warm, at room temperature, or chilled.
7. Makes 10 servings (about ¾ cup each).

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Salad
• Cuisine: American

For other inspirational plant-based salads, try these favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar
Sweet Potato Corn Salad with Chili Lime Vinaigrette

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