Roasted Corn and Potato Salad Recipe

If you’re looking for a side dish that steals the show, this Roasted Corn and Potato Salad is about to become your new obsession. It’s packed with sweetness from freshly roasted corn, punchy color from bell peppers, and plenty of herby, lemony zing—all coming together for a salad that’s hearty enough to satisfy but fresh enough to devour all summer long.

Ingredients You’ll Need

One of the best things about this Roasted Corn and Potato Salad is its versatility, thanks to accessible ingredients that all play a starring role. Each element brings its own flavor and texture—creating that magical sweet, savory, and zesty balance everyone wants in a sharing dish!

• Red baby potatoes (2 lbs, halved): These roast up creamy inside and crispy at the edges, forming the perfect hearty base.
• Corn on the cobs (2, husks on): Roasting the ears whole brings out the corn’s natural sweetness and a toasty flavor that makes the salad shine.
• Red bell peppers (2, diced): Their bright color and natural sweetness pair beautifully with both the potatoes and corn.
• Bertolli® Organic Extra Virgin Olive Oil (1 tbsp for roasting, ½ cup for dressing): This lush oil adds depth to roasted veggies and gives the zippy dressing its unctuous texture.
• Red onion (1, diced): Adds a mild sharp bite that wakes up the entire salad.
• Scallion (1, thinly sliced): Lends a pop of freshness and gentle onion flavor in every forkful.
• Lemon juice (from 1 lemon): Provides a tangy, sunshiny punch to brighten up the dressing.
• Dijon mustard (1 tbsp): For a gentle kick and a little creamy body in the dressing.
• Fresh dill (2 tbsp chopped, plus extra for garnish): The herby flavor that truly makes this salad sing—don’t skip it!
• Flat leaf parsley (¼ cup, chopped): Brings freshness and a vivid green accent.
• Salt and pepper: The essentials for rounding out and heightening all the flavors—in other words, don’t be shy!

Variations

This Roasted Corn and Potato Salad is endlessly adaptable—just the way summer food should be! Don’t hesitate to riff on the base recipe to suit your tastes or what’s hiding out in your fridge; it’s practically begging for creative twists.

• Add cheese: Toss in crumbled feta, shredded cheddar, or fresh mozzarella pearls for a creamy, savory note.
• Swap the herbs: Try basil, tarragon, or even cilantro for a completely different aromatic vibe.
• Go spicy: Stir in a chopped jalapeño or a sprinkle of chili flakes for a touch of heat.
• Make it vegan: This salad is already vegan, but double-check your mustard and olive oil sources to be sure, or add a plant-based cheese alternative if you like a creamy element.
• Different potatoes: Baby Yukon Golds or fingerlings work well too, offering a slightly different flavor and texture.

How to Make Roasted Corn and Potato Salad

Step 1: Preheat and Prep the Vegetables

Begin by preheating your oven to 400°F. While the oven heats up, halve the red baby potatoes, dice the red bell peppers, and place them into a large bowl. Drizzle with one tablespoon of olive oil and season generously with salt and pepper—this is where tons of flavor begins!

Step 2: Roast to Golden Perfection

Spread your potatoes and peppers in a single layer on a parchment-lined baking sheet for even roasting. Place the corn (husks on) on a separate baking sheet. Slide the potatoes and peppers onto the middle rack and the corn onto the lower rack. Roast everything together for 30 minutes; then remove the corn and let the potatoes and peppers finish another 30 minutes until the potatoes are fork-tender and lightly crisped.

Step 3: Dress the Corn and Slice Off the Kernels

Once the corn is cool enough to handle, peel off the husks and carefully slice the golden kernels away from the cob. You’ll be amazed at how roasty and sweet they become—the perfect match for the caramelized potatoes.

Step 4: Whisk Up the Herby Lemon Dressing

In a small mixing bowl, whisk together ½ cup olive oil, lemon juice, Dijon mustard, chopped dill, and parsley. Add a pinch of salt and pepper until the dressing is zippy and balanced—it should smell totally irresistible.

Step 5: Toss It All Together

Combine the roasted potatoes, bell peppers, and corn kernels in a large bowl. Scatter in the diced red onion and scallion for crunch and freshness. Drizzle over the dressing, then gently toss until every bite glistens—don’t forget extra dill on top for good measure!

Step 6: Serve and Enjoy

This Roasted Corn and Potato Salad can be enjoyed warm, at room temperature, or even chilled. Let it shine as the star of your table, or tuck it in the fridge if you’re prepping ahead for a party.

How to Serve Roasted Corn and Potato Salad

Garnishes

This salad absolutely sings with a flourish of extra fresh dill and maybe a shower of finely chopped parsley right before serving. For a pop of color, you can add sliced scallions or even a sprinkle of smoked paprika. If you love a little crunch, a handful of toasted pumpkin seeds or sunflower seeds on top can provide a delightful finish!

Side Dishes

Pair your Roasted Corn and Potato Salad with grilled proteins like chicken, salmon, or plant-based sausages for a complete summertime meal. It also loves to buddy up with burgers, barbecued tofu, or even alongside a cold gazpacho for a light and breezy lunch spread.

Creative Ways to Present

Turn this salad into the star of your buffet by piling it high on a big, rustic platter with extra herbs scattered over the top. For a picnic or potluck, serve it in individual mason jars for a fun and portable twist. You can even stuff the salad into lettuce cups or roasted bell pepper halves for an appetizer no one can resist!

Make Ahead and Storage

Storing Leftovers

Any Roasted Corn and Potato Salad you have left can be stored in an airtight container in the refrigerator for up to 3 days. If you know you’ll want leftovers, try to keep the dressing on the side and toss just before serving so the vegetables stay extra perky.

Freezing

This salad is all about gorgeous, fresh-roasted vegetables, so it isn’t ideal for freezing. The texture of potatoes and corn can change after thawing and lose their appeal. It’s best enjoyed within a few days of making.

Reheating

If you like your Roasted Corn and Potato Salad warm, gently reheat it in a skillet over medium heat for a few minutes. Just stir until the veggies are warmed through, being careful not to overcook. Or, let it sit at room temperature for about 30 minutes before serving if you prefer.

FAQs

Final Thoughts

I truly hope you give this Roasted Corn and Potato Salad a spin in your kitchen. Whether it’s for a simple weeknight dinner, your next backyard barbecue, or a big family potluck, it’s a vibrant, crowd-pleasing dish that never fails to impress. Dig in, share generously, and enjoy every flavorful, sunshine-filled bite!

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