PETE’S Grilled Corn Potato Salad
I named this dish after Country Music Artist Pete Stringfellow. I had the honor of having Pete cook with me on my “Cooking With Laurie” TV show. We filmed at the ranch I grew up on in Novato, CA…the weather held out and did not start to rain until the minute we were done packing up…My middle name should be ‘LUCKY’!!!
Servings
16people
Cook Time
30minutes
Servings
16people
Cook Time
30minutes
Ingredients
Instructions
  1. Make vinaigrette: Whisk together vinegar, lemon Juice, salt and pepper. Slowly whisk in EVOO. Set aside.
  2. Heat outdoor grill to medium heat. Generously sprinkle each ear with smoked paprika; grill, turning occasionally until evenly browned. Remove and set aside until cool enough to handle.
  3. While the corn is cooling: cut the potatoes in half. Put into a large pot and cover with water. Cook until a fork pierces easily through the potato; about 15-20 min. Note: Watch closely, you don’t want to over cook them or they will be mush!! Put into a colander to drain and cool.
  4. Using a serrated knife and a deep bowl, cut the corn kernels into the bowl. Then add the cooled potatoes cut into ½ inch cubes. Add sliced olives, rinsed beans and sliced onions. Stir in dressing, stir until combined.
  5. This salad is great served at room temperature or you may cover and chill overnight, it’s GrEaT either way!!
Recipe Notes

Learn more about Pete Stringfellow at petestringfellow.com!