Roasted Corn & Potato Salad
Today's recipe is one of my favourite, go-to recipes from my latest cookbook, "Sweet Corn Spectacular". (Update: Sweet Corn Spectacular has been completely redone, and is now Maize Craze. It's available directly through our site, through Amazon, and through most major booksellers!)
When I created this recipe, I intended it to be a roasted take on a traditional — cold !— potato salad. But as soon as the dressing was tossed on the hot potato salad, we couldn’t help ourselves: we were picking at it long before it had a chance to cool. Oh, it was amazing — I actually preferred it hot, rather than its later, chilled incarnation!
This is my ideal vision of a non-creamy potato salad (for creamy, nothing beats my "Grandma's Potato Salad"!). It has the perfect combination of textures. The sweetness of the roasted corn plays well with the salty, smokiness of the bacon...
... and the dressing is to DIE for! Creating this recipe sent me on a several-week-long cider vinaigrette bender. I had to put this on everything, and found myself making salads just as an excuse to consume more of it!
So, yeah... just an all-around amazing roasted corn & potato salad.
Roasted Corn and Potato Salad
Ingredients
- 1 lb Bacon Chopped
- 3 lb Red Potatoes Cut into ¾" to 1-inch chunks
- Salt and Pepper
- 3-4 Ears Fresh Corn Shucked
- 4 Celery Ribs Sliced (about 2 cups)
- 1 Medium Red Onion Chopped
- 1-2 Tbsp Finely Chopped Green Onions
- ½ Cup Olive Oil
- ⅓ Cup Apple Cider Vinegar
- 1 Tbsp Dijon Mustard
- 2 Garlic cloves Pressed or minced
Instructions
- Preheat oven to 400 degrees. Cook bacon until crispy; use a slotted spoon to remove bacon from pan and set it aside.
- Toss potato chunks with bacon drippings. Spread onto a baking sheet lined with parchment paper or foil; season with salt and pepper.
- Roast until potatoes are fork tender, about 30 to 35 minutes.
- While potatoes are roasting, use a sharp knife to carefully cut kernels off the ears of corn.
- In a large bowl, toss kernels, celery, red onion, green onions, and cooked bacon. Set aside.
- Whisk together olive oil, apple cider vinegar, mustard, garlic, and ½ teaspoon pepper until emulsified. Season with salt to taste.
- When potatoes are ready, mix them into the large bowl of vegetables. Pour vinaigrette over top, tossing to coat.
- Serve immediately, allow to cool slightly and serve warm, or chill for later service.
Nutrition
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If you have ever looked at a corn farmer’s market stall and wondered what all you could do with a giant sack of fresh corn, this is the book for you! It features breakfasts, appetizers/side dishes, main dishes, desserts, condiments and beverage recipes, all utilizing fresh sweet corn as a centerpiece. You’d be surprised what all you can do with this versatile grain, and how easy it is to create unique dishes from it! Order your copy here. |
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Sound great. I'm off to find a Wednesday farmers' market for corn.
I've made this three times (without the bacon) and I just LOVE it. Thanks for a new staple.
This is so yum! I can't wait to try this at home specially on weekends together with the whole family. Corn and Potatoes are my kids favorite, and I usually just roast the corn and mash the potatoes, so I am surprised to see this recipe. I can't wait to try this, thank you for sharing.