Sweet Corn & Potato Salad

By January 22, 2018

This one will take you back to summer some. You can serve it either cold or warm. The dressing in this one is courtesy of Jamie B, who sent me a recipe for a no-mayo coleslaw that has changed my life (Russian cabbage salad.)

 A bunch of potatoes, scrubbed and peeled if necessary
 Olive oil
 1 red onion
 2 to 3 tablespoons honey
 3 tablespoon apple cider vinegar
 2 tablespoons olive oil
 2 cups (thawed) sweet corn
1

Wash and coarsely chop your potatoes. You want the pieces to be about the same size so they cook evenly. I like mine about nickel to quarter sized.

2

Toss the potatoes with some olive oil. Season with salt and pepper and roast in the oven at 375 until tender on the inside and slightly crispy on the outside. About 35 minutes. On that same cookie sheet, try coating a thick slice of onion with olive oil and roasting as well.

3

In a small mixing bowl, whisk together 2 to 3 tablespoons honey, 3 tablespoons apple cider vinegar, and 2 tablespoons olive oil.

4

Warm up the thawed sweet corn in a saucepan. The corn is very tender so this won’t take long. Drain the corn. In a serving bowl, mix the roasted potatoes, corn, onion (chopped after roasting), and dressing. Season with salt and pepper and serve.

5

If you want to serve this cold, let the corn and potatoes chill before combining ingredients. Then refrigerate for a few hours to let the flavors soak in.

Ingredients

 A bunch of potatoes, scrubbed and peeled if necessary
 Olive oil
 1 red onion
 2 to 3 tablespoons honey
 3 tablespoon apple cider vinegar
 2 tablespoons olive oil
 2 cups (thawed) sweet corn

Directions

1

Wash and coarsely chop your potatoes. You want the pieces to be about the same size so they cook evenly. I like mine about nickel to quarter sized.

2

Toss the potatoes with some olive oil. Season with salt and pepper and roast in the oven at 375 until tender on the inside and slightly crispy on the outside. About 35 minutes. On that same cookie sheet, try coating a thick slice of onion with olive oil and roasting as well.

3

In a small mixing bowl, whisk together 2 to 3 tablespoons honey, 3 tablespoons apple cider vinegar, and 2 tablespoons olive oil.

4

Warm up the thawed sweet corn in a saucepan. The corn is very tender so this won’t take long. Drain the corn. In a serving bowl, mix the roasted potatoes, corn, onion (chopped after roasting), and dressing. Season with salt and pepper and serve.

5

If you want to serve this cold, let the corn and potatoes chill before combining ingredients. Then refrigerate for a few hours to let the flavors soak in.

Sweet Corn & Potato Salad

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