Shery Crow's roasted-potato salad with sweet corn and cider vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 pound(s) unpeeled red potatoes, diced into 1/2 inch cubes |
1 whole(s) med. red onion, thinly sliced |
2 tablespoon(s) canola oil |
1 1/2 cup(s) roasted fresh corn |
1 cup(s) diced celery |
2 teaspoon(s) garlic powder |
1/2 cup(s) olive oil |
1/3 cup(s) apple cider vinegar |
3/4 cup(s) thinly sliced fresh basil |
Directions:
1. Heat over to 425 degrees. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 min. Cool to room temp. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover, frig. at least 2 hrs.. and up to 8 hrs. Stir in basil before serving.
2. Cooking corn: Soak unhusked ears of corn in water for 10 to 15 min. Heat oven to 375 degrees. Cook ears in a shallow pan until kernels are tender, about 25 min. Let cool. Remove and discard husks and silk; slice kernels off cob. Three ears of corn should yield about 1 1/2 c. of kernels.
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