Yield: 8
Roasted Potato Salad
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
Dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- Salt and pepper, to taste
Salad
- 24 baby potato, halved
- 2 red bell peppers, diced
- 2 corn on the cobs, husked
- 1 jalapeno pepper, seeded and minced
- 2 green onions, sliced
- 2 tbsp fresh cilantro
- 1 lime, zest and juice
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
- In a small bowl, whisk the dressing ingredients. Set it aside.
- Arrange the potatoes, peppers and corn on the baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well.
- Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes.
- Allow the corn to cool enough to handle before removing the kernels from the cob.
- Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.
- Serve immediately.
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