Grilled Potato and Corn Salad with Green Goddess
This grilled potato and corn salad with creamy Green Goddess dressing is the perfect summer salad for BBQs, picnics, or patio dinners. Warm grilled potatoes, smoky corn, crisp greens, and juicy tomatoes come together with a high-protein, herb-packed dressing. A vibrant way to enjoy grilled flavors in a fresh and satisfying salad.
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
Amber’s Inside Tips for Perfect Grilled Potato and Corn Salad:
• Choose firm, medium-sized red potatoes with a good girth — small ones are hard to grill and won’t show off the grill marks, while very large potatoes can overwhelm the greens.
• 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.
• 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.
Nutrition
Calories: 80kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 425mgPotassium: 253mgFiber: 1gSugar: 2gVitamin A: 2122IUVitamin C: 14mgCalcium: 26mgIron: 1mg
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