Roasted  Red Potato Salad


Red Potatoes

Olive Oil

Salt & Pepper



White Wine Vinegar

Preheat the oven to 400 degrees F. Toss the potatoes with olive oil, salt and pepper. Arrange them in a single layer cut side down on a sheet pan. Roast the potatoes for 15 minutes.

Stir the corn kernels with olive oil, salt and pepper.

Add the corn to the pan in the spaces between the potatoes.

Continue roasting for 25-30 minutes until the potatoes and corn are golden brown and crisp. The skins of the potatoes should be wrinkled.

To make the vinaigrette, whisk the chives, garlic, vinegar, olive oil, salt and pepper in a small bowl.

Stir the roasted potatoes and corn into the chive vinaigrette.

Roasted  Red Potato Salad