This is not your usual gloppy, mushy potato salad. It is full of roasted goodness without a drip of mayonnaise in sight. People rave when I make this. Gather some accolades of your own. –Ellen
1.5 lbs unpeeled small white potatoes, diced into 1/2-inch cubes
1.5 lbs unpeeled small red potatoes, diced into 1/2-inch cubes
3 ears of corn
1 small red onion, thinly sliced
1/4 cup + 1/4 cup olive oil
2 teaspoons McCormick Perfect Pinch Bacon and Chive seasoning
2 Tablespoons apple cider vinegar
1 clove garlic, minced
2 1/2 Tablespoons Dijon Mustard
1 bunch fresh cilantro (or Italian parsley), chopped
1/8 teaspoon sea salt
1/8 teaspoon fresh ground pepper
Roasting the Potatoes (at the same time as the corn)
Heat oven to 425°. Line a large baking sheet with foil and coat with cooking spray. Toss potatoes and onion with 1/4 cup olive oil in a bowl; season with bacon and chive seasoning (or seasoning of choice). Spread evenly on baking sheet. Bake until crispy yet fork-tender, about 30 minutes, stirring at least once during the roasting. Cool to room temperature.
Roasting the Corn (at the same time as the potatoes)
Husk the corn. Wrap each ear in foil, adding 1 Tablespoon of water to each packet. Bake on a cookie sheet for about 30 minutes in the 425º oven. Allow to cool enough to unwrap, then let cool completely. Slice the kernels off of the cob.
Making the Salad
1. Place the cooled corn and potatoes in a large bowl.
2. Whisk together 1/4 cup olive oil, vinegar, minced garlic, Dijon mustard, salt, and pepper.
3. Pour dressing over potatoes and corn, and toss well to coat. Chill at least 2 hours. Toss in cilantro immediately before serving.
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