Recipe
Dilled Corn And Potato Salad Recipe
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Annalou / All my dishes 1 year, 7 months ago
This dish goes well with seafood. Can also be served warm as a base for fish to be draped over. As a breakfast treat, you can also add a little flour and extra dill to the left overs and make potato pancakes, topped with a dollop of sour cream.
Prep:5m Cook:10m Servings:6
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 Annalou |
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Fans
Ingredients
- 1 packet Paradise Valley Creamy Mash Potatoes*
- 2 cups water
- 1 cup whole milk
- 1 can, drained, Green Giant Niblets corn
- 2 tablespoons chopped fresh dill
- 1/2 cup Kewpie mayonnaise
Directions
- Boil two cups of water and pour into a bowl containing the packet of dehydrated potatoes.
- Stir as you pour, and follow by stirring in 1 cup whole milk until well-blended.
- Refrigerate to cool down.
- When lukewarm, add corn, dill and mayonnaise and mix in.
- Cover, and chill to cool completely.
- *The 4.8 oz packet says it makes 6 - 2/3 cup servings
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waterlily 1 month, 2 weeks ago said:
Ahhhh...this takes me back! When we were kids, my brothers and I always mixed our corn into our mashed potatoes. My mom tried to dissuade us, by insinuating that this wasn't the sort of gustatory combination that "nice" people aspired to, but when she wasn't looking, we'd mix 'em together anyway. This is a grown-up variation on the same theme, and I bet it's great! Is the Kewpie mayonnaise significantly different than store-bought or homemade?