Roasted Corn and Potato Salad Recipe

Get ready to delight your taste buds with Roasted Corn and Potato Salad—a vibrant, hearty, and wholesome dish that’s perfect for picnics, potlucks, and lazy weeknight dinners. This colorful salad combines tender baby potatoes, caramelized peppers, juicy corn, and a zippy herbed dressing for summer-in-a-bowl flavor you’ll want to enjoy year-round!

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Ingredients You’ll Need

The best thing about Roasted Corn and Potato Salad is how just a handful of fresh, simple ingredients transform into something truly crave-worthy. Here’s what you’ll need, and why each one matters!

• Red baby potatoes: Their creamy texture and quick roasting make them ideal, plus they soak up the dressing beautifully.
• Corn on the cob: Roasting creates sweet, smoky kernels that are a game-changer—don’t skip this step!
• Red bell peppers: Roasting intensifies their sweetness and adds brilliant color.
• Bertolli® Organic Extra Virgin Olive Oil: Used both for roasting and in the dressing, this olive oil adds rich, fruity depth.
• Red onion: Provides a little bite and crunch that balances the sweetness of the corn and peppers.
• Scallion: Brightens things up with a hint of mild onion flavor and a pretty green pop.
• Lemon juice: Adds zing and keeps the salad tasting light and fresh.
• Dijon mustard: Lends tang and body to the dressing, tying all the flavors together.
• Fresh dill: Delivers that classic herby snap, bringing out all the summery flavors.
• Flat leaf parsley: Finishes with freshness and color—plus, it’s an absolute must for layering the flavors.
• Salt and pepper: Don’t forget to season generously to bring everything to life!

Variations

One of the beauties of Roasted Corn and Potato Salad is how forgiving it is—swap, tweak, or dial up your favorite flavors! Here’s how to make this dish truly your own, no matter what’s in your fridge.

• Make it spicy: Toss in a diced jalapeño or some crushed red pepper flakes to give your salad a zesty kick.
• Add protein: Stir in grilled chicken, shrimp, or even white beans to turn this salad into a hearty main course.
• Try different herbs: Substitute basil, cilantro, or chives for a fresh new flavor profile.
• Use other potatoes: Yukon gold or fingerling potatoes are delicious alternative choices if you can’t find baby reds.

How to Make Roasted Corn and Potato Salad

Step 1: Prep and Preheat

Start by heating your oven to 400°F. While that’s warming up, halve the red potatoes and dice those vibrant red bell peppers—spending a minute to cut everything evenly will help with roasting later!

Step 2: Toss and Roast

In a large bowl, toss the potatoes and diced peppers with a bit of olive oil, salt, and pepper, then spread them over a lined baking sheet in a single layer. Place the ears of corn (still in their husks!) on a separate tray. This keeps things from crowding and ensures perfect roasting.

Step 3: Roast in Stages

Slide the potatoes and peppers onto your oven’s middle rack, and the tray of corn onto the lower rack. Roast everything for 30 minutes. After that, remove the corn (it’s done!), and let the potatoes and peppers keep roasting for another 30 minutes, until those potatoes are golden and fork-tender.

Step 4: Make the Dressing

While your veggies are roasting, whisk together the olive oil, lemon juice, Dijon, dill, parsley, and a pinch of salt and pepper in a small mixing bowl. This dressing is bright, herbaceous, and packed with personality!

Step 5: Assemble & Toss

Once cool enough to handle, peel back the corn husks and slice off those sweet roasted kernels. In a big bowl, combine the roasted potatoes, peppers, corn, diced red onion, and scallions. Pour that luscious herby dressing over the top and toss until everything is glossy and mingled together.

Step 6: Serve or Store

You can enjoy Roasted Corn and Potato Salad warm, at room temperature, or chilled straight from the fridge. It’s a winner at any temp—and leftovers are delicious, too!

How to Serve Roasted Corn and Potato Salad

Garnishes

I love showering this Roasted Corn and Potato Salad with extra chopped dill or parsley for a lovely herbal finish. Freshly ground black pepper and a sprinkle of flaky salt just before serving gives it a beautiful, gourmet touch.

Side Dishes

This salad sings next to anything hot off the grill—burgers, BBQ chicken, or veggie skewers are classic pairings. It’s also fabulous alongside a simple leafy green salad or piled next to a juicy veggie burger for a complete meal.

Creative Ways to Present

Try serving Roasted Corn and Potato Salad in a wide, shallow platter for maximum color impact at your next gathering. For a picnic, scoop it into mason jars or small cups for portable, fun servings. Or, stuff leftovers into pita pockets for an irresistible packed lunch!

Make Ahead and Storage

Storing Leftovers

Simply transfer any extra salad to an airtight container and keep it in the fridge for up to 3 days. The flavors will meld together and become even more delicious by the next day.

Freezing

While it’s technically safe to freeze, the potatoes and veggies will lose their great texture after thawing. This vibrant Roasted Corn and Potato Salad is best enjoyed fresh or refrigerated only.

Reheating

No microwaving needed—Roasted Corn and Potato Salad is lovely chilled or at room temperature! If you’d prefer to warm it, just gently reheat in a skillet over low heat until it’s slightly warmed through.

FAQs

Final Thoughts

If you’re craving something bright, bold, and seriously satisfying, Roasted Corn and Potato Salad is always a winner. Give it a try for your next get-together—your friends and family will love every bite, and you’ll be making it on repeat all summer long!

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