Creamy Corn and Potato Salad with Watercress
Creamy Corn and Potato Salad with Watercress
Brunch Cafe Style! Corn and Potato Salad with Watercress and Grilled Corn
This corn and potato salad is hearty enough for a standalone meal without rice, or it can be served as a delightful side dish. It’s also a perfect menu item for creating a brunch cafe experience at home. The combination of fluffy potatoes and sweet corn, with a refreshing crunch from onions, is truly appetizing. The tangy horseradish sauce adds a wonderful depth of flavor, making it a versatile dish for any occasion.
Ingredients (Serves 1-2)- 2 medium potatoes
- Corn kernels from 1 ear of corn (cooked)
- 1/2 onion
- 1 Korean chili pepper (optional, for a hint of spice)
- 1 teaspoon coarse salt (for boiling potatoes)
- 1 tablespoon mayonnaise
- Horseradish sauce (to taste)
- Freshly ground black pepper
- Watercress or baby greens (for garnish and serving)
- Basil dressing (optional)
- Grilled corn (for garnish and serving, can use canned or boiled corn)
Cooking Instructions
Step 1
Begin by thoroughly washing the potatoes. Peel them and cut into bite-sized pieces. If using fresh corn, cut the kernels off the cob. Finely mince the onion and soak it in cold water for about 10 minutes to mellow its sharp flavor.
Step 2
If you have extra cooked corn kernels, store the portion you’ll use soon in the refrigerator and the rest in the freezer for future convenience. This step ensures you always have corn ready for your next dish.
Step 3
In a pot, combine the prepared potatoes, enough cold water to cover them, and 1 teaspoon of coarse salt. Bring to a boil and cook the potatoes until they are almost tender (a fork should easily pierce them). When the potatoes are nearly done, add the corn kernels and continue to cook together for another 2-3 minutes.
Step 4
As the potatoes boil, if the water reduces significantly, add a little more water when you add the corn kernels to ensure they cook evenly and combine smoothly with the potatoes.
Step 5
Once the potatoes are cooked, drain the water. While still warm, mash the potatoes gently with a potato masher or a fork. Aim for a slightly chunky texture rather than a completely smooth purée. Stir in the drained minced onion.
Step 6
Drain the minced onion thoroughly after soaking it in cold water. Gently squeeze out excess water; you don’t need to press it completely dry, just enough to prevent the salad from becoming too watery.
Step 7
Add the mayonnaise and horseradish sauce to the mashed potato and onion mixture. Gently fold everything together until well combined and creamy.
Step 8
Start with the mayonnaise and adjust the flavor and consistency with horseradish sauce. The horseradish adds a delightful zing that elevates the salad. Taste and add more mayonnaise or horseradish as needed to suit your preference.
Step 9
Finely mince the Korean chili pepper (removing seeds if preferred) and add it to the salad. Grind fresh black pepper over the mixture for maximum aroma. Stir everything together until evenly distributed. Transfer the finished salad to a serving dish.
Step 10
Garnish the salad with fresh watercress or baby greens, which pair wonderfully with potatoes. To enhance the presentation and flavor, I quickly grilled some pre-cooked corn kernels (from the freezer) in an air fryer until lightly charred and added them on top. A drizzle of basil dressing can also be a nice touch.
