Roasted Red Potato Salad

4.87 from 15 votes

Dressed in a chive vinaigrette, this roasted red potato salad is an easy side dish where the potatoes and corn roast on the same pan.

Prep Time5

Cook Time45

Total Time50

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For potatoes and corn

1-1/2 pounds red potatoes, halved
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
3 ears corn, kernels sliced off

For chive vinaigrette

2 tablespoons minced chives
1 garlic clove, minced
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees F.
Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan. Put them cut side down without overlapping. Roast the potatoes for 15 minutes.
While the potatoes are roasting, stir the corn with 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl.
Scatter the corn on the sheet pan around the potatoes. Continue roasting until the potatoes are golden brown and tender and the corn is lightly browned and golden, about 25-30 minutes.
For the chive vinaigrette, whisk together the chives, garlic, white wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl.
Stir the potatoes and corn into the vinaigrette, tossing to coat.

Video

Notes

For this recipe, you need about 2-1/2 cups corn kernels. You can use frozen corn if you thaw it first or canned corn that you have drained and rinsed. Just make sure to pat the corn dry to remove as much moisture as you can before you roast it.

The potato salad is best served warm or at room temperature.

You can make the vinaigrette up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before stirring it into the roasted potatoes and corn.

Store leftovers in an airtight container in the fridge up to 3 days. Warm them in a 350-degree F oven. They won’t be as crispy as when you first roasted them. I also recommend pouring any dressing from the bottom of the mixing bowl into a jar and also storing that in the fridge. Then after you warm the leftover potato salad you can stir in that vinaigrette.

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