This Grilled Potato and Corn Salad with Green Goddess is a celebration of summer grilling. Tender grilled red potato rounds and smoky, charred corn is layered over crisp Canadian-grown greens and topped with a creamy, high-protein Green Goddess dressing made with cottage cheese. Juicy cherry tomatoes add a bright, fresh finish. It’s a great way to bring grilled flavors to a fresh summer salad that works perfectly as a BBQ side dish or a light main.
I wanted to bring the flavors of the grill right into the salad bowl — something vibrant, fresh, and still satisfying. In summer, I often serve grilled vegetables and starches separately. Still, the idea of placing beautifully marked grilled potato rounds straight onto crisp greens kept coming back to me. When I found Folia’s crunchy greens, I knew it would work. Their texture holds up exceptionally well to warm grilled toppings and creamy dressings — it pulls the whole dish together.
Note: This isn’t a sponsored post, just my personal choice as I explore Canadian brands and ingredients that fit into the way I like to cook and serve summer meals.
Love a good summer salad as much as I do? Then you’ll love this large-batch pasta salad featuring fresh cucumber; it’s perfect for backyard cookouts.
Why You’ll Love This Grilled Potato and Corn Green Salad
Grilled Flavor Meets Fresh Greens — smoky grilled potatoes and charred corn contrast beautifully with crisp lettuce and juicy tomatoes in this fresh summer salad.
High-Protein and Satisfying — the cottage cheese Green Goddess dressing adds extra protein and creamy richness.
Perfect for Summer BBQs — this salad celebrates grilling season and makes an ideal side dish for BBQs, picnics, or a quick grilled side for any summer meal.
A Fresh Take on Canadian Summer Salads
In Canada, finding fresh, local produce can be more challenging because of our short growing season. As we move toward more sustainable food production, brands like Folia are helping to fill that gap with innovative, Canadian-grown greens that stay crisp and flavorful — even under hearty grilled toppings and creamy dressings.
Folia’s crunchy greens are an excellent choice for this grilled potato and corn salad, offering the texture of romaine with a more sustainable footprint. Pairing them with grilled corn and potatoes brings together both traditional and modern Canadian food culture — a great way to celebrate summer lettuce salads and support local growers.
How to Make This Tasty Herb-Dressed Salad
Start by selecting good-quality red potatoes. You’ll want firm, whole potatoes with a nice girth — avoid small ones that’ll result in tiny rounds, which are harder to grill and won’t showcase those beautiful grill marks. Very large potatoes can also overpower the greens. Medium, well-shaped red potatoes are ideal for this purpose.
Slice the potatoes into ¾ to 1-inch rounds, then parboil them until just tender. Drain and dry them well, then season with salt and pepper. Drizzle with olive oil. Place potatoes directly onto the grill over medium heat, leaving them undisturbed for at least five minutes per side to achieve those classic grill marks. Lift one to check — you’re looking for browning and clear marks before flipping.
At the same time, place corn cobs (without husks) on the grill. Place the corn perpendicular to the grill grates and roll it occasionally as it cooks alongside the potatoes. You’ll know they’re done when the kernels start to pop slightly — about 15 to 20 minutes — and they’ve developed a deep, charred flavor that really makes this grilled corn salad shine.
While the potatoes and corn are grilling, prepare your salad base. In a large bowl, layer Folia crunchy greens — they hold up perfectly to the warm toppings and creamy dressing. Halve two cups of red cherry tomatoes and scatter them over the greens for a juicy pop of flavor. If you’d like to add a little more bite to the salad, you can thinly slice some red onion and scatter it lightly through the greens — though I often skip this step here, as the chives in the Green Goddess dressing already bring a mild onion note.
As soon as the potatoes and corn come off the grill, slice the kernels from the hot cobs and layer them over the salad. Place the potatoes while they are still warm — this is key to enjoying this grilled potato salad at its best. The warmth of the grilled vegetables contrasts with the crisp greens, pulling everything together once dressed.
Serve with a generous amount of my High-Protein Green Goddess Dressing — the creamy, herb-packed dressing ties the flavors together beautifully and balances the smoky grilled notes with fresh flavor.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Red potatoes — choose medium-sized whole potatoes with a good girth; grill them until golden and tender, adding heartiness and smoky flavor to the salad. These are the ones I used for this recipe.
Corn on the cob — grilled until charred and sweet, then cut from the cob for rich flavor and texture.
Folia crunchy greens — a Canadian-grown lettuce blend that stays crisp and holds up to grilled toppings and creamy dressing.
Red cherry tomatoes — juicy, vibrant, and a perfect fresh contrast to the warm grilled elements.
Olive oil — used for grilling the potatoes and helping them achieve deep, flavorful grill marks.
Salt — seasons the potatoes before grilling and brings out their natural flavor.
Black pepper — adds a subtle bite and balances the richness of the dressing.
High-Protein Green Goddess Dressing — creamy, herb-packed dressing made with cottage cheese, olive oil, and fresh herbs.
Substitutions and Add-Ins For This Grilled Potato Green Salad
Red Potatoes — Yukon Gold or baby potatoes also work well for grilling.
Corn on the Cob — frozen corn kernels can be charred in a skillet if fresh corn isn’t available.
Folia Crunchy Greens — romaine or a sturdy spring mix can be used in place of Folia.
Red Cherry Tomatoes — yellow cherry tomatoes or grape tomatoes make a nice variation.
Olive Oil — avocado oil works well for grilling.
Salt — adjust to taste depending on your preference.
Black Pepper — or white Pepper if you don’t have black.
High-Protein Green Goddess Dressing — homemade is best, but a store-bought Green Goddess dressing can be used as a substitute in a pinch.
Add-In suggestions: Red onion, diced finely, if you want more bite to the greens (I didn’t, as I chose to rely on the chives for that onion flavor, which is milder). Some other extras that would work well in this salad are creamy avocado slices or zucchini ribbons.
Expert Tips, Serving And Storing Suggestions For This Grilled Potato Salad.
Tip #1: Watch your potato rounds. Place potatoes on the grill and let each side cook for at least 5 minutes before checking — this allows for beautiful grill marks and deep flavor.
Tip #2: Listen for the corn to start popping. When it makes a sound like popcorn, the kernels are perfectly grilled and ready to come off the heat.
Tip #3: Assemble the salad while the grilled ingredients are hot. The contrast between warm potatoes, corn, and crisp greens makes this salad shine — don’t wait until everything cools.
This Grilled Potato and Corn Salad with Green Goddess is perfect for summer BBQs, patio dinners, or as a hearty side dish for grilled meats. It also pairs well with summer salads for BBQs, potluck sides, or easy-grilled side dishes. Serve it fresh off the grill for the best flavor and texture — an excellent option for those looking for a potato salad without mayo or a vibrant grilled vegetable salad.
If you have leftovers, store the components separately. Grilled potatoes and corn can be kept in an airtight container in the fridge for 2 to 3 days. Greens are best stored unassembled to maintain their crispness and freshness. Reassemble and dress just before serving.
If you try this Grilled Potato and Corn Salad with Green Goddess, I’d love it if you left a rating and comment below! Let me know if you served it as a side or enjoyed it as a main — and if you tried any fun variations. I always love hearing how these recipes make it to your table!
Grilled Potato and Corn Salad with Green Goddess
Equipment
- BBQ grill or grill pan
- Tongs
- Large Bowl
- Chef’s knife
- Cutting board
- Salad serving platter or large shallow bowl
- Small Bowl
- Saucepan
Ingredients
- 3 Lrg Red Potatoes Peel, Slice Into Rounds
- 1 Tsp Black Pepper As preferred to season
- ½ Tsp Salt As preferred to season
- 3 Tbsp Olive Oil Drizzled
- 2-3 Lrg Ears of Corn Shucked
- 2 Cups Cherry Tomatoes Halved
- 12 Oz Crisp Greens 340g Folia Greens
- 1-1½ Cup Green Goddess Dressing This dressing is made with cottage cheese, olive oil, cream, fresh parsley, chives, dill, smoked paprika, garlic powder, salt, and black pepper.
Instructions
- Choose firm, medium-sized red potatoes with a good girth.
- Peel and slice the potatoes into ¾ to 1-inch rounds. Be sure to rinse after slicing to remove any dirt.
- Parboil the potatoes in a saucepan for five-seven minutes.3 Lrg Red Potatoes
- Drain the potatoes well and pat them dry with a clean paper towel.
- In a bowl season the potato rounds with salt and pepper.1 Tsp Black Pepper, ½ Tsp Salt
- Drizzle the potatoes with olive oil to coat.3 Tbsp Olive Oil
- Preheat your BBQ to medium heat with the lid closed.
- Place potatoes directly on the grill grates and close the lid.
- Grill the potatoes for at least five minutes per side without moving them to achieve deep grill marks.
- Lift one potato round to check for browning and grill marks before flipping.
- Place corn cobs (without husks) on the grill alongside the potatoes.2-3 Lrg Ears of Corn
- Keep the BBQ lid closed while cooking the corn and potatoes.
- Open the lid occasionally to roll the corn.
- Grill the corn until the kernels start to pop and char slightly, about 15 to 20 minutes.
- Add greens in a large bowl or on a serving platter.12 Oz Crisp Greens
- Add halved cherry tomatoes over the greens.2 Cups Cherry Tomatoes
- Cut the grilled corn kernels off the cobs while hot.
- Place the warm grilled potatoes and corn over the salad base.
- Generously add High-Protein Green Goddess Dressing. Make the dressing ahead.1-1½ Cup Green Goddess Dressing
- Serve the salad right away for the best contrast of warm and crisp textures.
Notes
• Place potatoes on the grill and leave them undisturbed for at least five minutes per side to get those beautiful grill marks.
• Listen for the corn to start popping — that’s your signal that it’s perfectly charred and ready to come off the heat.
• Assemble the salad while the grilled ingredients are still warm — this brings out the best contrast with the crisp greens and creamy dressing.
• Keep the BBQ cover closed while cooking. Open it only when checking or repositioning the potatoes or corn — this helps maintain a more consistent cooking temperature and gives better, more even grilling results. Nutrition for Dressing:
Per 2-tablespoon serving of High-Protein Green Goddess Dressing:
Calories: 89 kcal, Carbohydrates: 1g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 11mg, Sodium: 240mg, Potassium: 59mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 419 IU, Vitamin C: 5mg, Calcium: 30mg, Iron: 0.3mg. This nutrition is for the dressing only. Salad nutrition will vary based on portion size and any add-ins.
