Roasted Potato Salad with Peppers, Corn and Tomatoes
Recipe Credits to Fine Cooking. We discovered this recipe thanks to the culinary investigation and talents of Mary and Jennifer Heinzel.
Time: 1 hr
Difficulty: 2/5
Tested: YES
Serves: 6
Ingredients
2 ears of fresh corn
1/4 cup plus 1 tsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
2 pounds of thin-skinned potatoes
3 tbsp balsamic vinegar
Cooking Spray
Method
Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 teaspoon of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.
Chop potatoes into 3/4 inch cubes. Roast in 400 F oven on baking sheet coated with aluminium foil and sprayed with cooking spray until golden brown (about 30-35 minutes).
Combine the corn, tomatoes, peppers, onion, basil, garlic and potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste. Serve immediately.