Roasted Corn & Potato Salad

This no-fuss salad mixes roasted corn with potatoes in a creamy, slightly spicy dressing for a distinctive and flavorful combination.

  • Total Time:
  • Servings: 4 to 6

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Ingredients

salad
  • 2 ears of corn, shucked (about 2 cups)
  • 1 pound baby potatoes, cut in large cubes
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
dressing
  • 1/2 cup mayonnaise
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon balsamic vinegar
  • 1/4 cup chopped Italian parsley
  • 1/4 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. Preheat oven to roast at 450°. Line a baking pan with parchment paper.

  2. In a medium bowl, mix together the olive oil, garlic, and herbs. Add the potatoes and toss to completely coat. Season with salt and pepper.

  3. Spread the potatoes on the lined baking pan, making sure to include all of the marinade.

  4. Roast for 15 minutes. Remove the potatoes from oven. Add the corn, tossing together with the potatoes then return the baking pan to the oven. Roast for an additional 10-15 minutes or until the corn is lightly browned.

  5. Remove from oven, set aside and allow to completely cool.

  6. In large bowl, mix together the mayonnaise, mustard, balsamic vinegar, and parsley. Add the roasted corn and potatoes and toss to completely coat. Taste for salt and pepper, and season with more if desired. If serving immediately, serve at room temperature or else chill and serve chilled.

Contributed By Photo © Todd Porter & Diane Cu Published July 2014





502345 recipes/roasted-corn-and-potato-salad 2013-12-06T23:45:18+00:00 Todd Porter and Diane Cu summer|roasting|barbecue-cookout|salads|side-dishes|4|6|fast|gluten-free|make-ahead|vegetarian|web-exclusive|weeknight-dinner|lunch july-2014 recipes,roasted-corn-and-potato-salad 502345
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