Grilled corn, potato and bean salad, cider and anchovy dressing

Here is a potato salad, with a little something chic! We’ll bet this dish will become your new classic during picnics and lunches.



  • 1 anchovy fillet
  • 1 clove of garlic
  • 2 tsp. (10 ml) Dijon mustard
  • 1 tbsp. (15 ml) Apple cider vinegar & Yellow maple
  • 1/3 cup (85 ml) canola oil
  • Salt and pepper
  • A few leaves of fresh oregano or 1 tsp. (5 ml) dried oregano


  • 2 ears of fresh corn, peeled
  • 1 lb (450 g) baby potatoes, blanched
  • 1 cup (250 ml) green beans, blanched
  • 1 cup (250 ml) watercress
  • 2 hard-boiled eggs, cut into wedges
  • 1 pinch of chili pepper (or Aleppo or Gorria)


  1. In a mortar, grind the anchovy fillet and garlic. Add the mustard and grind again. Add the vinegar and grind. Add the oil in a stream, continuing to grind with the pestle to emulsify. Season with salt and pepper as needed. Set aside.
  2. Lightly oil the corn on the cob and grill them for a few minutes on all sides in a BBQ at high heat. Leave to cool and remove the kernels from the ears using a sharp knife.
  3. Cut the baby potatoes and the blanched beans in 2, divide in a serving dish with the corn kernels and watercress. Add the egg quarters.
  4. Pour in the dressing and garnish with a pinch of chili peppers. Serve the salad warm or cold.

The little extra

If corn season is over, you can use frozen corn (not thawed) and grill it with a little oil in a cast iron skillet at high heat.

Condiment used


cider & maple



Suggested retail price
$ 15

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