4 organic cobs of corn, husked2 pounds small white potatoes, washed3 green onions, sliced2 tablespoons dijon mustard1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 cup white wine vinegar2 tablespoons chopped fresh dillInstructions
Place corn on grill over medium-high heat. Grill until tender and slightly charred, about 10 minutes.Remove from heat, let cool slightly before handling, then cut off kernels using a sharp knife. Place into a large bowl.In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain and slice in half. Add to the bowl of corn, along with green onions, mustard, salt, pepper, vinegar and dill. Toss all to combine well.Serve and enjoy!
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