Description
This Roasted Corn and Potato Salad is a delightful and flavorful dish perfect for any occasion. Tender baby red potatoes, sweet corn, and vibrant bell peppers are roasted to perfection and tossed in a zesty herb-infused dressing.
Ingredients
Units
Scale
Potato and Pepper Mix:
- 2 lbs red baby potatoes, halved
- 2 corn on the cobs, husks on
- 2 red bell peppers, diced
- 1 tbsp Bertolli® Organic Extra Virgin Olive Oil (for potatoes and peppers)
Dressing:
- 1 red onion, diced
- 1 scallion, thinly sliced
- 1/2 cup Bertolli® Organic Extra Virgin Olive Oil
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped, plus more for garnish
- 1/4 cup fresh flat-leaf parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. In a large bowl, toss potato halves and diced red bell peppers with 1 tbsp olive oil, salt, and pepper.
- Spread on a parchment-lined baking sheet in a single layer. Place corn on a separate baking sheet.
- Roast 30 minutes. Remove corn from oven and continue roasting potatoes and peppers 30 more minutes, or until potatoes are tender.
- Meanwhile, remove husks from corn and slice off the kernels.
- In a small mixing bowl, whisk together olive oil, lemon juice, mustard, dill, and parsley. Add salt and pepper to taste.
- Place roasted potatoes, red peppers, and corn kernels in a large bowl. Add diced red onion and scallion. Drizzle dressing over vegetables. Toss to combine.
- Salad can be enjoyed warm or room temperature. Store leftovers covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
