Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

by Joanne Weir

read reviews (3)

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Serves six.

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

Tip: Roast the corn while you roast the potatoes.

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.

photo: Scott Phillips

From Fine Cooking 80, pp. 50

September 1, 2006

user reviews

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by sworth, 8/9/2009Very nice salad. We found the basil to be just a little too much. I think next time I'll sub in some parsley. Other than that it was lovely and made a nice lunch.

by kodiakid, 5/9/2008A big hit with everyone each time I make it! The flavors are so fresh and summery. It's nice to have a potato salad that's not heavy with mayo.

by chefstudent, 9/27/2007this recipe is fantastic, i've made for a number of occasions this summer and I'm always asked for the recipe. It's easy and make ahead too!