Description
This Roasted Corn and Potato Salad is a delightful and flavorful dish that combines roasted baby potatoes, sweet corn kernels, and colorful bell peppers tossed in a zesty lemon-dill dressing. Perfect for a summer BBQ or as a side dish any time of the year.
Ingredients
Units
Scale
Potatoes and Peppers:
- 2 lbs red baby potatoes, halved
- 2 corn on the cobs, husks on
- 2 red bell peppers, diced
- 1 tbsp Bertolli® Organic Extra Virgin Olive Oil (for potatoes and peppers)
Dressing:
- 1 red onion, diced
- 1 scallion, thinly sliced
- 1/2 cup Bertolli® Organic Extra Virgin Olive Oil
- juice of 1 lemon
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped, plus more for garnish
- 1/4 cup fresh flat-leaf parsley, chopped
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. In a large bowl, toss potato halves and diced red bell peppers with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Place corn on a separate baking sheet.
- Place potatoes and peppers on the middle rack, and the corn on the bottom rack. Roast for 30 minutes. Remove corn from the oven and continue roasting potatoes and peppers for 30 more minutes or until potatoes are tender. Meanwhile, remove husks from corn and slice off the kernels.
- In a small mixing bowl, whisk together olive oil, lemon juice, mustard, dill, and parsley. Add salt and pepper to taste.
- Place roasted potatoes, red peppers, and corn kernels in a large bowl. Add diced red onion and scallion. Drizzle dressing over vegetables. Toss to combine.
- Salad can be enjoyed warm or at room temperature. Store leftovers covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
