Salt and Pepper Potato and Corn Salad

This is not your everyday potato salad. Salt and pepper potato chips are a personal favorite and the inspiration for this salad. Combining the classic flavors of summer— corn, baby spinach and creamy burrata— with the tender crunch of thinly sliced grilled potato and you’ve got a crowd-pleaser in fifteen minutes. For the dressing? Couldn’t be easier. All you need is a squeeze of grilled lemon, a glug of good olive, a dash of honey and a pinch of chili flake and you’re good to go.

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Serves 4

INGREDIENTS

2 Russet Potatoes
1 tsp kosher salt
½ tsp black pepper
3 tbsp extra virgin olive oil, divided
4 ears of corn
2 4oz balls of burrata
1 cup baby spinach
1 lemon, cut in half
1 tsp honey
Pinch of chili flakes (optional)
Fleur de sel for finishing

METHOD

Turn grill on medium high heat.

Slice potatoes into ¼” slices and toss in a small bowl with salt, pepper and 1 tbsp olive oil. Place corn and lemons cut side down on grill, then potatoes slices. Grill potato slices 5-6 minutes until bottom side is deep golden brown and then flip and continue to grill for 3-4 minutes until fork tender. Remove potatoes and corn from grill from grill. Shuck corn and cut kernels off. 

To serve: On a platter arrange potato, corn and spinach and add burrata balls. Squeeze grilled lemon juice all atop and finish with 2 tbsp olive oil and honey. Finish with chili flakes (if using) and fleur de sel.