I'm making this elevated potato salad recipe for all my summer cookouts this year

Potato salad is one of those classic summer staples that work for barbecues, light lunches, and can be scaled up for larger gatherings. There are so many variations you can try, but this one with grilled corn and feta has found its place firmly at the top of my favorites list.

If you can find waxy salad potatoes such as Pink Fir Apple, they will impart a beautiful, nutty flavor to this warm salad, but a more common variety, such as Charlotte, will also work splendidly in a potato salad. Pouring over a vinegary dressing while the potatoes are still warm is an excellent trick to ramp up the flavor.

You will need a griddle pan, a white-hot barbecue, or a medium grill to char the sweetcorn for this summer salad recipe.

Ingredients

• Serves six as a side, 25 minutes to prepare, 25 minutes to cook
• 1 small red onion, halved and finely sliced 3 tbsp red wine vinegar
• 1 tsp unrefined sugar
• 3 tbsp plain yogurt or buttermilk
• 4½ tbsp extra virgin olive oil
• 2 small bunches dill with stalks, finely chopped
• 5¼ cups Pink Fir Apple or Anya potatoes
• 3 large sweetcorn cobs, any leaves removed
• 7 oz feta cheese, drained and crumbled

The Homes & Gardens method

1. Start the pickling a few hours, or even days, before the salad is needed. Combine the sliced red onion with 2 tbsp red wine vinegar, the sugar, a pinch of salt, and 1 tbsp water in a small bowl. Set aside for at least two hours, or up to four, stirring occasionally. The onions can then be used or chilled for up to five days. Transfer 1½ tbsp pickling liquid to a second bowl and whisk in the remaining 1 tbsp vinegar, the yogurt or buttermilk, 4 tbsp olive oil, and most of the dill, seasoning to taste to make a tart dressing. If it’s too tart for you, add a pinch of sugar to soften.
2. Put the potatoes in a large saucepan, cover with cool water, and add 2 large pinches of salt. Bring to the boil, partially cover and simmer for about 18 minutes, until the potatoes are tender. Drain in a colander and, when just cool enough, slice thickly and toss with the dressing in a serving dish.
3. Meanwhile, lightly brush the sweetcorn with the remaining ½ tbsp oil and season well. To cook, either place a griddle pan (we rate Sensarte's griddle pan and it's a top seller at Amazon) over a high heat until smoking or, even better, have a grill lit with white-hot coals. Griddle or barbecue the cobs for six to eight minutes, turning with tongs until lightly charred on all sides. Use a sharp knife to shuck the corn in strips.
4. Add the corn to the potatoes with the feta and toss lightly. Scatter with the onions and the remaining dill to finish.

This potato salad is a tasty side for summer barbecues, especially if you're looking for new ways to serve up corn, too. Our guide to the best grills has our team's recommended tried-and-tested kit if you need to shop a new one.