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Corn, broccoli and potato salad
4.8 from 75 votes

Corn, broccoli and potato salad

This Corn, Broccoli and Potato Salad combines boiled corn kernels, cooked diced potatoes, and lightly steamed broccoli with finely chopped red onion in a creamy mayonnaise-based dressing enhanced with garlic, cilantro, lime juice, and wasabi paste. The salad offers a balance of mild sweetness, fresh herbaceous notes, and a subtle spicy kick, suitable for side dishes or light meals.

Prep Time
20 mins
Total Time
20 mins
Servings: 6 to 8 as a side salad
Course: Side Dish, Salad
Cuisine: South American, Ecuadorian

Ingredients

  • 3 cups corn kernels from about 4 ears, boiled, fresh
  • 3 cups potato about 3 medium sized potatoes, diced, cooked
  • 3 cups broccoli barely steamed, florets
  • 1 cup onion red, finely chopped
  • 5 tablespoons mayonnaise homemade or store bought (can also use plain yogurt or a mix of mayo and yogurt)
  • 2 garlic crushed, cloves
  • 2 tbs cilantro finely chopped
  • 2 tbs lime juice
  • 1 tsp wasabi paste adjust to taste (can use horseradish if not able to find wasabi)
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. To make the mayonnaise sauce or dressing combine the mayonnaise, crushed garlic, chopped cilantro, lime juice, wasabi paste, salt and pepper in a small bowl and mix well.
  2. In a large bowl mix the corn, potatoes, broccoli and red onion with the mayonnaise dressing, mix well, serve immediately or refrigerate until ready to use.