Roasted corn & potato salad
Delicious roasted corn & potato salad recipe, bursting with flavor & texture. Perfect combination of sweet & savory, guaranteed to please your taste buds.
Ingredients:
- 2 ears of corn, shucked (about 2 cups)
- 450g baby potatoes, cut in large cubes
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1/2 cup mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon balsamic vinegar
- 1/4 cup chopped Italian parsley
- 1/4 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
Instructions:
- Preheat the oven to 450°F for roasting. Place a baking sheet with parchment paper.
- Combine olive oil, garlic, and herbs in a medium bowl. Add the potatoes and stir to coat them completely. Season with salt and pepper.
- Arrange the potatoes on the prepared baking pan, ensuring they are all covered in the marinade.
- Roast in the oven for 15 minutes. Take out the potatoes from the oven. Mix in the corn, combining it with the potatoes, then put the baking pan back in the oven. Roast for another 10-15 minutes until the corn is slightly browned.
- Take out of the oven, set aside, and let it cool completely.
- In a large bowl, blend mayonnaise, mustard, balsamic vinegar, and parsley. Add the roasted potatoes and corn, mix well. Taste for seasoning with salt and pepper, adjust as needed. Serve at room temperature if eating immediately, or refrigerate before serving cold.
Summary:
- Calories: 781 kcal
- Fat: 29 g
- Protein: 16 g
- Carbs: 126 g
- Potassium: 2526 mg
- Magnesium: 170 mg