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Grilled Corn and Potato Salad with Sage Leaves

Make a summery, contemporary spin on a traditional potato salad with this fabulous plant-based (vegan), gluten-free recipe for Grilled Corn and Potato Salad with Avocados. Simply stir in corn roasted on the grill (or make it simple by utilizing grilled frozen corn accessible in lots of supermarkets), colourful potato cubes, tomatoes and avocados. Then combine in a cayenne-cumin lemon French dressing for further measure. And fry up some flavorful sage leaves for a topping. A bowl of pure sunshine! This flavorful, festive, colourful salad is the proper antidote to beat the potato salad blues at your subsequent picnic, Sunday dinner, vacation, or potluck. Plus, the salad simply will get higher the subsequent day, because the flavors meld collectively. Primarily based on seasonal favorites, put collectively this out of doors, sunny salad as a crowd pleaser everybody will take pleasure in!

Grilled Corn and Potato Salad with Sage Leaves

Grilled Corn and Potato Salad with Sage Leaves

Grilled Corn and Potato Salad with Sage Leaves

Grilled Corn and Potato Salad with Sage Leaves


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Grilled Corn and Potato Salad with Sage Leaves

  • Writer:
    The Plant-Powered Dietitian

  • Prep Time:
    25 minutes

  • Prepare dinner Time:

  • Complete Time:
    40 minutes

  • Yield:
    10 servings 1x

  • Weight loss program:


Put collectively this Grilled Corn and Potato Salad with Sage Leaves as a plant-based (vegan), gluten-free twist on a traditional potato—certain to impress because of the colourful colours, flavors, and freshness!

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


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

Fried Sage Leaves:

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


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

French dressing:

  • 1 lemon, juiced
  • 2 tablespoons further virgin olive oil
  • 1 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper (might alter in response to spice choice)
  • Salt, as desired (optionally available)


  1. Shuck corn (take away leaves and corn silk), brush with olive oil, and grill over medium warmth, turning to cook dinner evenly, till tender and golden (about quarter-hour). Enable to chill barely, then slice corn off the cob by holding the vast finish degree on a slicing board, and slicing the corn off from prime to backside in a downward movement.
  2. In the meantime, slice potatoes (unpeeled) in half and place in a medium pot crammed two-thirds stuffed with water. Cowl and cook dinner till simply tender however not mushy (about 8-10 minutes). Drain off water instantly, and permit to chill. Take away peels and slice into cubes.
  3. Make fried sage leaves by heating olive oil in a small skillet over medium warmth. Add sage leaves and fry for just some seconds till they’re crisp. Take away to a dish and sprinkle with coarse salt.
  4. Place cooled corn and potatoes in a big salad bowl. Add sliced onion, parsley or cilantro, cherry tomatoes, and avocado.
  5. Combine French dressing in a small dish by whisking collectively lemon juice, olive oil, garlic, cumin, cayenne pepper, and salt as desired (optionally available).
  6. Drizzle French dressing over salad, and gently combine collectively to distribute French dressing. Serve instantly. Might serve heat, at room temperature, or chilled.
  7. Makes 10 servings (about ¾ cup every).

  • Class: Salad
  • Delicacies: American

Key phrases: salad, vegan salad, corn and potato salad, vegan potato salad, summer time salad

For different inspirational plant-based salads, attempt 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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