Grilled Corn & Potato Salad with Crispy Sage – Light, Healthy & Vegan
Craving something fresh, flavorful, and satisfying for your next summer meal? This Grilled Corn and Potato Salad with Crispy Sage is a game-changer! Packed with smoky-sweet corn, tender potatoes, and golden, crispy sage leaves, this vegan and gluten-free recipe is as nourishing as it is delicious. It’s the perfect light, healthy side dish for cookouts, picnics, or weeknight dinners—and it’s sure to impress whether you’re plant-based or just looking for a seasonal twist on classic potato salad. No mayo, no fuss—just real ingredients and bold flavor.
This summery, fresh spin on a classic potato salad is so easy! Just stir in corn roasted on the grill (or use frozen fire-roasted corn available in many supermarkets), cooked potato cube (I used purple and Yukon gold in these photos), tomatoes, and avocados. Then mix in a spiced-cumin lemon vinaigrette for extra measure. And fry up some flavorful sage leaves for a topping. A bowl of pure sunshine! This flavorful, festive, colorful salad is the perfect antidote to beat the potato salad blues at your next picnic, Sunday dinner, holiday, or potluck. Plus, the salad just gets better the next day, as the flavors meld together. Based on seasonal favorites, put together this outdoor, sunny salad as a crowd pleaser everyone will enjoy!
Description
This vegan, gluten-free grilled corn and potato salad with crispy sage is light, healthy, and bursting with summer flavor—perfect for BBQs and picnics!
Grilled Corn:
- 3 ears of fresh corn (about 2 1/4 cups corn kernels; may use frozen and thawed fire-roasted corn, if desired)
- 1 tablespoon extra virgin olive oil
Potatoes:
- 1 ½ pound small, thin-skinned mixed potatoes, with peel (i.e., purple, pink, gold)
- Water
Fried Sage Leaves:
Salad:
Spicy Cumin Vinaigrette:
- Shuck corn (remove leaves and corn silk), brush with 1 tablespoon olive oil, and grill over medium heat, turning to cook evenly, until tender and golden (about 15 minutes). Allow to cool slightly, then slice corn off the cob by holding the wide end level on a cutting board, and slicing the corn off from top to bottom in a downward motion. Makes about 2 1/4 cups of cooked corn kernels. If desired, may substitute frozen, thawed fire-roasted corn. Set aside and cool slightly.
- Meanwhile, place potatoes (unpeeled) in a medium pot filled two-thirds full of water. Cover and bring to a boil. Reduce heat to medium and cook until just tender but not mushy (about 10-15 minutes, depending on size). Drain off water immediately, and allow to cool. If desired, remove peels. Slice into cubes. Set aside and cool slightly.
- Make fried sage leaves by heating 2 tablespoons olive oil in a small skillet over medium heat. Add sage leaves and fry for just a few seconds until they are crisp. Transfer to a dish and sprinkle with coarse salt.
- Assemble salad by placing cooled corn and potatoes in a large salad bowl. Add sliced onion, chopped parsley or cilantro, cherry tomatoes, and avocado slices.
- Make Spicy Cumin vinaigrette by whisking together lemon juice, 2 tablespoons olive oil, garlic, cumin, smoked paprika, and salt as desired (optional) in a small dish.
- Drizzle vinaigrette over salad, and gently mix together to distribute vinaigrette. Serve immediately. May serve at room temperature or chilled. Makes 10 servings (about ¾ cup each).
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Top 10 Summer Salads
Discover more of my favorite plant-based salads!
Pesto Fusilli Pasta Salad with Corn and Tomatoes
Fresh Tabbouleh Salad
Avocado Papaya Salad with Lime Ginger Dressing
Italian Chopped Salad
Picnic Potato and Corn Salad with BBQ Dressing
Nicoise Salad with Tofu
Grilled Corn and Tofu Salad
Strawberry Spinach Salad with Vegan Feta and Balsamic Vinaigrette
Grilled Nectarine Salad with Citrus Ginger Dressing
Greek Butter Bean Salad
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