How fun is this salad? All the goodness of fresh farm produce all mixed into one! Best of all it takes no time at all because while you’re roasting the corn and potatoes, you can prepare your other veggies and viola – a gorgeous salad that your kids will gobble up!
All of the produce used in this dish came from Barrie Hill Farms. They even had huge basil plants that I pounced on and now I’m in the process of concocting a fun new pesto recipe.
I saw this recipe on Fine Cooking and knew immediately it was the right one for me and I didn’t change a thing. The simple dressing of olive oil and red wine vinegar enhances the flavours and you know I love a potato salad without that dreaded mayo!
I was doing the happy dance through the market as I picked up these beautiful onions….
fresh corn brought in from the fields just as I arrived…
and great looking potatoes for miles. Did you know that Morris’ father started the farm when he was 53 years old by planting 5 acres of potatoes? That truly requires a passion for farming! Now they have hundreds of acres and Morris has made plans for apple orchards next year!
Did you notice that the nights are starting to get cooler already? I see that some bloggers are talking about pumpkins and apples and I’m going to lodge a formal protest – I am NOT ready for Fall! It feels like summer just started! I say we start up a movement and refuse to have winter this year. Who’s with me?!
In the meantime, I hope you’ll try this recipe. I believe it will become a family favorite. Cheers!
- 2 lb. small potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 ear fresh corn, in the husk
- 1/4 cup plus 1 tsp. extra-virgin olive oil
- Kosher salt and 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 small red onion, cut into 1/4-inch dice
- 1/2 yellow bell pepper, cut into 1/4-inch dice
- 1/2 cup chopped fresh basil
- 2 small cloves garlic, finely chopped
- 3 Tbs. red-wine vinegar
- Cook potatoes and corn at the same time. Preheat oven to 450 F.
- Put cut potatoes in large bowl and drizzle with olive oil, add salt and pepper, tossing well to ensure they are well coated.
- Spread out evenly on baking tray in single layer and bake for 20 – 30 minutes until golden brown.
- Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. 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.
- Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the 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 and serve immediately
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22 Comments
Anita Rivera
August 11, 2015 at 8:28 pmWHOAHA! Those onions alone are worthy to be roasted! My goodness you have some pretty great farmers’ markets out there! Roasted anything is a treat but fine veggies? The best….and as fall comes around the corner, you will find some pretty great root vegetables to roast, won’t cha! Thank you dearest Robyn, for always keeping our health and taste buds in mind! Love this….
Robyn
August 12, 2015 at 7:27 amAren’t they amazing, Anita? I can’t believe how excited I get about going to the farms, lol. You’re right, root veggies are next but I’m not ready for summer to end!
Thanks for your visit. xoxo
Robyn recently posted…Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn
Debbie Harris
August 11, 2015 at 10:34 pmOH OH OH! Does this ever look delicious! Yes, I will be making this real soon, tomorrow night sounds like a winner. 🙂 I love your combinations in this salad, Robyn.
I will let you know how it turns out. 🙂
I am right there with you, summer has just begun and I am NOT ready for fall let alone winter. Not just yet. Sigh…
Joy! Debbie
Robyn
August 12, 2015 at 7:46 amSo glad you like it, Debbie. If you find the flavour of basil a little overwhelming at times (or if hubby does, lol) you can substitute parsley. I really enjoyed this dish so can’t wait to hear what you think!
You and I need to move to Hawaii for the winter, Debbie!
Robyn recently posted…Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn
Medeja
August 11, 2015 at 11:22 pmLooks delicious and sounds filling! Great recipe.
Medeja recently posted…Šokoladinis Lazdyno Riešutų Pyragas su Kriaušėm/ Chocolate Pear & Hazelnut Cake
Robyn
August 12, 2015 at 7:47 amThanks so much, Medeja! Now I’ve got to check out that cake of yours – sounds delicious 🙂
Robyn recently posted…Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn
cheri
August 12, 2015 at 10:19 amI’m with you Robyn, no winter this year. Summer veggies are so good. Love this roasted potato salad.
cheri recently posted…Fig-Maple Oatmeal Scones International Scones Week
John/Kitchen Riffs
August 12, 2015 at 11:45 amLove all the great flavors in this dish! And it’s so pretty! My kind of food — thanks!
John/Kitchen Riffs recently posted…Tomato, Cucumber, and White Bean Salad
GiGi Eats
August 12, 2015 at 12:43 pmI will TOTALLY do this with butternut squash!! I am not a potato fan. Or I could do it with cauliflower since it’s a little milder!
GiGi Eats recently posted…Grab An Apron!
Nagi@RecipeTinEats
August 12, 2015 at 4:20 pmThe presence of basil in the recipe is noted!!
I adore this Robyn, why I don’t make ROASTED potato salad is beyond me! Pinning!
Nagi@RecipeTinEats recently posted…One Pan Prosciutto Wrapped Ricotta Chicken with Scalloped Potatoes
Alicia@ Eco Friendly Homemaking
August 13, 2015 at 11:56 amOkay now this just looks amazing!! I love every veggie in this potato salad and think I need to make this recipe tonight!
Alicia@ Eco Friendly Homemaking recently posted…Do You Waste Food And A Copper Jewelry Giveaway
Sarah C
August 14, 2015 at 2:13 pmWow! This sounds perfect!
Sarah C recently posted…Dill Potato Salad (Dairy and Egg Free)
Linda
August 14, 2015 at 10:08 pmBeautiful produce and I bet, it’s great to visit the farm and get fresh veggieds. The onions are fabulous! Love you rendition of potato sala. Healthy and full of yummy veggies. Havea great weekend my sweet friend. Lots of love from W.W.
Marlat
August 16, 2015 at 10:48 amHi Robyn,
This recipe gives a whole new meaning to potato salad. I love all the veggies, spices, and wine you added. Sound like it should be fit for a king and filled with such wonderful flavor. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Marlat recently posted…Real Food Fridays #101 – Healthy, Organic Living
Deb@ Cooking on the Front Burner
August 17, 2015 at 8:47 pmRobyn, This is such a fresh looking salad!! I want this on my menu soon!
Deb@ Cooking on the Front Burner recently posted…Apple Crepes
Robyn
August 18, 2015 at 7:27 amThanks so much, Deb!
You know I’m swooning over those Apple Crepes!
Robyn recently posted…Tuesday Tidbits (No.38)
Marla
August 20, 2015 at 10:21 amHi Robyn,
Just a note to let you know that I have chosen your post as one of features for this week’s Real Food Fridays blog hop that goes live every Thursday @ 7 pm EST. Thank you for being part of Real Food Fridays and sharing your information.
Marla recently posted…“3 Tips To Go Green as a Family as You Prep for School!”
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Stephanie
August 1, 2016 at 8:45 amRobyn, This potato salad looks so good. I’ve actually been trying to come up with a little different way to make it. This looks perfect 🙂
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