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Roasted potato salad with sweet corn and cider vinegar

Servings:
Serves 8 to 10 Servings
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Ingredients

  • 10 1/2 pound unpeeled red bliss potatoes, diced into pieces about 1/2 inch square
  • 1 pound medium-size red onion, halved and thinly sliced
  • 2 tablespoon canola oil, preferably expeller-pressed
  • 1/2 cup extra-virgin olive oil
  • 1 cup diced celery
  • 3/4 cup sliced fresh basil
  • 2 teaspoon garlic powder

Preparation

Baking Directions:

Preheat the oven to 425° F.

In a large bowl, toss the diced potatoes with the onion and canola oil.

Season with salt and pepper and then spread on a lightly greased baking sheet.

Bake the potatoes for 20 to 25 minutes or until crispy and yet still fork-tender.

Set aside to cool to room temperature.

In small bowl, whisk together the olive oil and vinegar.

Return the cooled potatoes to the bowl and add the corn, celery, basil, and garlic powder.

Drizzle the vinaigrette over the vegetables and toss to coat well.

Season to taste with salt and pepper.

Cover and refrigerate for at least 2 hours and up to 8 hours before serving.

If you don't plan to serve the salad for 7 or 8 hours, add the basil after refrigerating to prevent it from turning brown.