Roasted Corn and Potato Salad
This potato salad is a departure from the traditional, creamy version. It has the perfect combination of textures. The sweetness of the roasted corn plays well with the salty, smokiness of the bacon… and a fantastic dressing ties the whole thing together. Also: it's great served warm OR cold!
Servings: 6 People
Calories: 678kcal
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 tablespoon Finely Chopped Green Onions
- ½ Cup Olive Oil
- ⅓ Cup Apple Cider Vinegar
- 1 tablespoon 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
Calories: 678kcal | Carbohydrates: 46g | Protein: 15g | Fat: 49g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 580mg | Potassium: 1320mg | Fiber: 5g | Sugar: 6g | Vitamin A: 140IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg
