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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