Ingredients
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1 1/2 lbs baby red skin potatoes
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2 ears of corn on the cob, shucked
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1 cup Hellmann's ® Dijo-Mayo
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6 slices bacon, cooked and crumbled
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1/4 cup thinly sliced scallions, green and white parts
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2 tbsp chopped fresh dill
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2 tsp white balsamic vinegar or apple cider vinegar
Steps
1
Combine Hellmann’s® Dijo-Mayo, scallions, dill, vinegar, and crumbled bacon in a large bowl; set aside.
2
In a large pot, cover potatoes with water and bring to a boil over high heat. Reduce heat to medium-high and cook until fork-tender, about 10 minutes. Drain and cool.
3
Preheat a well-oiled grill or grill pan to medium-high. Season corn with salt and pepper and grill, turning occasionally, until all sides are charred, about 15 minutes. Remove from grill and cool.
4
Slice cooled potatoes in half lengthwise and season, if desired, with salt and pepper. Place cut-side down on the grill and cook until golden brown, about 5 minutes. Cool slightly.
5
Slice corn kernels off the cob. Combine corn and grilled potatoes with the Dijo-Mayo dressing mixture. Season with additional salt and pepper if desired, and garnish with extra fresh herbs.
Comments
Recipe provided by Hellmann's®