Roasted
Red Potato Salad
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Corn
Red Potatoes
Olive Oil
Salt & Pepper
Chives
Garlic
White Wine Vinegar
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Preheat the oven to 400 degrees F. Toss the potatoes with olive oil, salt and pepper. Arrange them in a single layer cut side down on a sheet pan. Roast the potatoes for 15 minutes.
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Stir the corn kernels with olive oil, salt and pepper.
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Add the corn to the pan in the spaces between the potatoes.
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Continue roasting for 25-30 minutes until the potatoes and corn are golden brown and crisp. The skins of the potatoes should be wrinkled.
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To make the vinaigrette, whisk the chives, garlic, vinegar, olive oil, salt and pepper in a small bowl.
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Stir the roasted potatoes and corn into the chive vinaigrette.
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Roasted
Red Potato Salad
Tap for recipe