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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!
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Place cooled corn and potatoes in a large salad bowl. Add sliced onion, parsley or cilantro, cherry tomatoes, and avocado.
- Mix vinaigrette in a small dish by whisking together lemon juice, olive oil, garlic, cumin, cayenne pepper, and salt as desired (optional).
- Drizzle vinaigrette over salad, and gently mix together to distribute vinaigrette. Serve immediately. May serve warm, at room temperature, or chilled.
- Makes 10 servings (about ¾ cup each).
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American