Looking for a quick, fresh, and flavour-packed salad you can make without turning on the stove?
This Microwave Sweet Corn Potato Salad is the perfect solution. Made with tender baby potatoes, sweet corn, crunchy celery, and a light honey-Dijon dressing, this easy potato salad comes together fast using just your microwave.
Ideal for summer BBQs, weeknight dinners, or meal prep, this no-mayo potato salad is both wholesome and versatile. Microwaving the potatoes and corn keeps prep simple while locking in flavour and nutrients—perfect for busy kitchens or warm days when you want minimal heat and maximum taste.
Whether served warm or chilled, this sweet corn potato salad is a crowd-pleasing side dish that proves delicious doesn’t have to be complicated.
Ingredients
900g baby potatoes, halved or quartered
1 cup corn kernels (fresh or frozen)
2 celery stalks, diced
1 scallion, chopped
¼ cup chopped basil
1 tbsp chopped dill
Dressing:
¼ cup extra-virgin olive oil (or avocado oil)
2 tbsp white wine vinegar
1 ½ tsp Dijon mustard
1 tbsp honey
1 clove garlic, minced
½ tsp salt
½ tsp pepper
Instructions
Place the halved/quartered baby potatoes in a large microwave-safe bowl and add about 2–3 tbsp water.
Cover loosely with a microwave-safe lid or plate and microwave on high for 8–10 minutes, stirring halfway, until potatoes are fork-tender.
Once the potatoes are nearly done, add the corn kernels to the same bowl, cover and microwave on high for 3–4 minutes until the corn is tender.
Drain any liquid and let the potatoes and corn sit uncovered for a couple of minutes so any remaining steam evaporates — this helps the dressing absorb better.
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt, and pepper.
Pour the dressing over the warm potatoes and corn and add celery, scallion, basil, and dill.
Toss gently until everything is well coated.
