This elevated potato salad is a bright and refreshing twist on a summertime classic. With smoky charred corn, creamy feta, fresh dill, and tangy pickled red onion, it delivers layers of flavor in every bite. I love serving it warm or at room temperature—it’s always a hit at summer gatherings.

Why You’ll Love This Recipe

I like how this recipe brings new life to a familiar dish. The combination of warm potatoes tossed in a herby, vinegary yogurt dressing with sweet corn and briny feta makes each bite bold and satisfying. The pickled red onion cuts through the richness, and the char from the corn adds a toasty depth. It’s easy to prepare, make-ahead friendly, and looks beautiful on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 small red onion, halved and finely sliced

• 3 tbsp red wine vinegar

• 1 tsp unrefined sugar

• 3 tbsp plain yogurt or buttermilk

• 4½ tbsp extra virgin olive oil

• 2 small bunches dill with stalks, finely chopped

• 5¼ cups Pink Fir Apple or Anya potatoes (Charlotte variety also works)

• 3 large sweetcorn cobs, leaves removed

• 7 oz feta cheese, drained and crumbled

Directions

I start by pickling the red onions. I mix the sliced onion with 2 tablespoons of red wine vinegar, the sugar, a pinch of salt, and a tablespoon of water in a small bowl. I leave it to sit for at least two hours, stirring now and then. Once pickled, the onions can be stored in the fridge for up to five days.

From that mixture, I reserve 1½ tablespoons of the pickling liquid to make the dressing. I whisk it with the remaining vinegar, yogurt or buttermilk, 4 tablespoons of olive oil, and most of the chopped dill. I season it to taste and, if needed, add a pinch of sugar to balance the tartness.

Next, I boil the potatoes in salted water for about 18 minutes until tender. Once drained and slightly cooled, I slice them thickly and toss them in the dressing while still warm, letting them soak up all the flavor.

While the potatoes cook, I brush the corn with the remaining olive oil and season it. I grill or griddle the cobs over high heat, turning until lightly charred on all sides—usually around 6 to 8 minutes. Then I slice the kernels off the cob.

Finally, I add the corn and crumbled feta to the potatoes, mix gently, and top the salad with the pickled onions and the rest of the dill.

Servings And Timing

Servings: 6 as a side
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes (plus 2+ hours for pickling onions)

Variations

• I swap feta for soft goat cheese for a different creamy, tangy flavor

• I use parsley or mint when I’m out of dill

• Sometimes I add roasted cherry tomatoes for extra sweetness and color

• To turn it into a main dish, I include grilled chicken or hard-boiled eggs

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It tastes best served at room temperature, so I let it sit out for 15–20 minutes before serving. I don’t reheat it because the texture and flavors are best when cold or lightly warmed.

FAQs

1. How Far In Advance Can I Make This Potato Salad?

I like to make the pickled onions up to 5 days ahead. The full salad can be assembled a day before serving and stored in the fridge.

2. Can I Use Canned Or Frozen Corn Instead Of Fresh?

Yes, although fresh corn gives the best char and texture. If using frozen, I thaw it and toast it in a hot pan until slightly browned.

3. What Kind Of Potatoes Work Best?

I go for waxy potatoes like Pink Fir Apple, Anya, or Charlotte. They hold their shape and have a great nutty flavor.

4. Can I Make This Salad Vegan?

Absolutely. I use a dairy-free yogurt and a vegan feta alternative to keep the flavor and texture consistent.

5. Do I Need To Peel The Potatoes?

No. I leave the skins on for texture and nutrients—just make sure they’re washed well before boiling.

Conclusion

This charred corn and feta potato salad is a standout side dish that always impresses. I love how it balances creamy, tangy, and smoky elements all in one bowl. Whether I’m hosting a barbecue or packing for a picnic, this is one recipe I keep coming back to all summer long.