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Recipe

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

By Joanne Weir Fine Cooking Issue 80
Article Image
Scott Phillips

Servings: six.

Ingredients

  • 1 ear fresh corn, in the husk
  • 1/4 cup plus 1 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 1/2 green bell pepper, cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/2 yellow bell pepper, cut into 1/4-inch dice
  • 1/2 cup chopped fresh basil
  • 2 small cloves garlic, finely chopped
  • 1 recipe Simple Roasted Potatoes
  • 3 Tbs. red-wine vinegar

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 290
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 0
      Sodium (mg): 340
      Carbohydrates (g): 32
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.
  • Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Tip

Roast the corn while you roast the potatoes.

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  • joannalynn60 | 01/26/2016

    A little irked with myself for posting without trying it in 2011. I don't like it when people do that, so not sure why I did....Made as is (used redskins) and it was fabulous! My sister doesn't like raw onion so I scooped out some for her before adding, and it would have been totally fine without it. A hit for all.

  • mizzjodee | 01/06/2013

    Very simple to make and in less than an hour. Was not disappointed! The flavor was really exciting!

  • Lisa_Seattle | 08/04/2010

    Loved this - added blue cheese and a little salami

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