Grammy's Kitchen · Potato Salad · Street Corn Potato Salad
One of 103 potato salad recipes we measured
It ranks #5 of 103 for creaminess among the potato salad recipes we compared. 3 cooks on thestayathomechef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 9% |
| acid | 4% | 1% |
| salt | 1% | 0% |
| dairy | 8% | 0% |
| aromatics | 3% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 1/2 pounds Russet potatoes (peeled and cut into 3/4-inch chunks) |
| 18 g | 1 tablespoon salt (for boiling potatoes) |
| 30 g | 2 tablespoons distilled white vinegar |
| 27 g | 2 tablespoons vegetable oil |
| 308 g | 2 cups frozen corn (thawed (or 3 ears fresh corn, kernels removed)) |
| 110 g | 1/2 cup mayonnaise |
| 115 g | 1/2 cup sour cream |
| 31 g | 2 tablespoons lime juice |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/2 teaspoon garlic powder |
| 3 g | 1/2 teaspoon salt |
| 25 g | 1/4 cup chopped fresh cilantro |
| 40 g | 1/4 cup sliced green onion |
| 56 g | 1/2 cup crumbled cotija cheese |
Method: 7 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I cannot thank you enough for non tomatoe recipes. Not that I put tomatoes in potato salad, but my husband is on a very restrictive diet due to pancreatic cancer. We are seeking all alternative treatments. And he cannot have tomatoes or vinegar. I will substit” — a cook, 5.0★
“I made these tonight. I didn’t have the Mexican cheese so I used parm cheese and it was so good!! It went perfectly with my pork loin. Can’t wait until next week to do it again.” — a cook, 5.0★