Dilled Potato and Grilled Corn Salad

• 4 each corn cobs husked
• 3 tablespoons vegetable oil
• 2 pounds red skinned potatoes small
• 4 each scallions, spring or green onions sliced
• 2 teaspoons prepared mustard grainy
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 4 tablespoons red wine vinegar
• 2 tablespoons dill weed freshly chopped

1. Brush corn with 1 tablespoon of the oil.
2. Arrange on greased grill over medium high heat.
3. Close lid and grill until tender and slightly charred, 10 to 15 minutes.
4. Let cool.
5. Cut off kernels and place in large bowl.
6. Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes.
7. Drain and halve, add to bowl.
8. Add onions, mustard, salt and pepper to taste.
9. Sprinkle with vinegar and toss well.
10. Let cool.
11. Add remaining oil and dill, toss to coat.
12. Keep salad refrigerated before serving.

corn cobs, vegetable oil, red skinned potatoes, scallions, grainy, salt, black pepper, red wine vinegar, dill weed freshly

Taken from recipeland.com/recipe/v/dilled-potato-grilled-corn-sala-50773 (may not work)