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July 29, 2021

Roasted Red Potato Salad with Corn

Dressed in a chive vinaigrette, this roasted red potato salad with corn is an easy side dish where the potatoes and corn roast on the same pan.

Dressed in a chive vinaigrette, this roasted red potato salad with corn is an easy side dish where the potatoes and corn roast on the same pan.

Roasted Red Potato Salad with Corn

On Tuesday nights I have trouble falling asleep. Fortunately, it’s not because I’m stressed about something. In fact, it’s the opposite. I’m so excited that I can’t sleep.

Wednesdays are when I pick up my fruit and vegetable box.  Even though the farm sends an email a couple days in advance, so I know what goodies will be inside that week, it doesn’t feel real until I have it all in hand.

In the past few weeks, the box has been heavy with all sorts of veggies including two of my favorites, potatoes and corn.

Roasted potatoes are my comfort food. Whenever I make a batch, I always roast more than I need because I know I will end up eating lots of them right off the sheet pan.

Roasted Red Potato Salad with Corn

During the summer, I try to eat as much corn as I can because I know it won’t be in season forever.

Most of the time I grill corn, but when combining potatoes and corn into a single dish, I let the potatoes take the lead and switch on the oven.

This roasted red potato salad with corn is different than a typical potato salad. It is dressed in vinaigrette, and the potatoes are roasted and not boiled in a pot on the stove.

The result is a golden brown crisp potato salad that is the perfect summer side dish.

Red potatoes on sheet pan

What are red potatoes?

With their thin red skin and waxy texture, these small potatoes are round or oval-shaped. You can boil, mash, bake or roast them.

Red potatoes hold their shape. That’s why I like them for salads.

I keep the prep simple when I roast red potatoes. All I do is cut them in half.

Roasted or Boiled Potatoes for Potato Salad

This really comes down to your preference. What I love about roasted potatoes are the golden crunchy edges they have when they come out of the oven.

Also, I like potato salad with whole chunks of potatoes instead of potatoes that fall apart. Roasted red potatoes stay intact, which is why they are my pick for this salad.

Potatoes and corn on sheet pan

How To Roast Potatoes

Whenever I roast potatoes, I always have a few rules that I follow:

  • Don’t crowd the pan! By leaving space around the potatoes, you allow them to brown on the outside and get a little crisp on the edges. When they are too close together, they end up steaming. This tip actually applies to any vegetables that you roast.
  • Cut Your Potatoes the Same Size. In this recipe, you just need to slice the potatoes in half. We all know that no potatoes are exactly the same. I look all my potatoes at once, so I know where to halve them lengthwise. My goal is to have them all at a similar thickness.
  • Be Generous with Salt & Pepper. Potatoes need plenty of seasonings because they are pretty plain on their own. Make sure to toss them in salt and pepper along with olive oil on the sheet pan before they go into the oven.

The Ingredients

This is what you need for this roasted potato salad:

  • Red potatoes
  • Corn
  • Olive oil
  • Salt & pepper

And here are the ingredients for the chive vinaigrette:

  • Chives
  • Garlic
  • White wine vinegar
  • Olive oil
  • Salt & pepper
Stirring together roasted potatoes, corn and chive vinaigrette

How To Make This Roasted Red Potato Salad with Corn

First, I preheat the oven to 400 degrees F. I don’t bother lining the sheet pan because when the potatoes make contact directly on the pan, they turn out a beautiful golden brown.

Then I toss the potatoes with olive oil, salt and pepper. I arrange them on the pan, so they are cut side down.

Since the potatoes take longer to roast than the corn, I give the spuds a head start. While they are in the oven, I slice the kernels off a few ears of corn and stir them with olive oil, salt and pepper.

After the potatoes have been roasting for 15 minutes, I scatter the corn on the pan with them. I continue roasting everything until the potatoes are tender and nicely browned.

The roasted corn will be bright yellow.

Roasted Red Potato Salad with Corn

While the potatoes and corn roast, I whisk together the chive vinaigrette in a big bowl. It’s a mixture of chives, garlic, white wine vinegar, olive oil, salt and pepper.

When the potatoes and corn are out of the oven, I stir them into the vinaigrette.

And that’s it! This roasted red potato salad has wonderful garlic and onion flavor.

What To Serve with Potato Salad

I don’t think any other side dish screams summer as much as potato salad. (Maybe pasta salad would be a close second.)

This potato salad would be a great addition to any barbecue spread for friends and family.

Also, this potato salad is vegan! It is always helpful to have a variety of side dishes that cover a range of preferences.

Try One Of These Other Potato Salad Recipes

Best Potato Salad Recipes

Roasted Tomato Pesto Potato Salad

Roasted Asparagus Potato Salad

Salt & Vinegar Potato Salad

Smashed Pea Roasted Fingerling Potatoes

Sweet Potato Salad

Click here to see the step-by-step web story instructions for this recipe!

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Roasted Red Potato Salad with Corn

Roasted Red Potato Salad with Corn

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4 1x
  • Category: Salads
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Dressed in a chive vinaigrette, this roasted red potato salad with corn is an easy side dish where the potatoes and corn roast on the same pan.

Ingredients

  • For potatoes and corn
  • 11/2 pounds red potatoes, halved lengthwise
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 ears corn, shucked
  • For chive vinaigrette
  • 2 tablespoons minced chives
  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan. Put them cut side down without overlapping. Roast the potatoes for 15 minutes before adding the corn.
  3. While the potatoes are roasting, slice the kernels off the ears of corn. In a small bowl, toss the corn with 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Scatter the corn on the sheet pan around the potatoes.
  4. Continue roasting the potatoes until they are golden brown and tender and the corn is roasted and bright yellow, about 25-30 minutes.
  5. For the chive vinaigrette, whisk together the chives, garlic, white wine vinegar, olive oil, salt and pepper in a large bowl. Add the potatoes and corn, tossing to coat.

Notes

The potato salad is best served warm or at room temperature.

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4 1x
  • Category: Salads
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Keywords: potato salad, roasted potatoes, corn, potatoes

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Recipe rating

  1. Wonderful recipe. I went outside to cut chives and came back with a handful of other herbs to add too. Potatoes brown nicely, this recipe looks like summer!

  2. The only thing I did different was to add 1 Tbls. more vinegar, and I roasted the corn on the grill. This salad is wonderful!

  3. This was easy, tasty and light. I served it alongside a Cajun chicken dish. Will definitely make this again. 🙂

  4. Love this! While I like traditional potato salad…my Mom’s especially…I frequently stay away due to calorie/fat. Your version improves things with great flavor.
    I could see peas in this. 🙂

    Thank you!