Roasted Corn & Potato Salad
Ingredients
- 2 ears of corn, shucked (about 2 cups) ⓘ
- 1 pound baby potatoes, cut in large cubes ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 2 cloves garlic, minced ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1/4 teaspoon dried oregano
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste ⓘ
- 1/2 cup mayonnaise ⓘ
- 1 teaspoon spicy brown mustard ⓘ
- 1 teaspoon balsamic vinegar ⓘ
- 1/4 cup chopped Italian parsley ⓘ
Instructions
- Preheat oven to roast at 450.
- Line a baking pan with parchment paper.
- In a medium bowl, mix together the olive oil, garlic, and herbs.
- Add the potatoes and toss to completely coat.
- Season with salt and pepper.
- Spread the potatoes on the lined baking pan, making sure to include all of the marinade.
- Roast for 15 minutes.
- Remove the potatoes from oven.
- Add the corn, tossing together with the potatoes then return the baking pan to the oven.
- Roast for an additional 10-15 minutes or until the corn is lightly browned.
- Remove from oven, set aside and allow to completely cool.
- In large bowl, mix together the mayonnaise, mustard, balsamic vinegar, and parsley.
- Add the roasted corn and potatoes and toss to completely coat.
- Taste for salt and pepper, and season with more if desired.
- If serving immediately, serve at room temperature or else chill and serve chilled.
Nutrition & Diet Analysis (per serving)
871
kcal
44% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).