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+ servings
Roasted Corn and Potato Salad (no mayo!)

Roasted Corn and Potato Salad

Angelina
Fresh and delicious Roasted Corn and Potato Salad coated with a healthy and light olive oil lemon dressing.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Servings 6 -8 servings

Ingredients 

  • 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
  • 1 red onion diced
  • 1 scallion thinly sliced
  • 1 ⁄2 cup Bertolli® Organic Extra Virgin Olive Oil for dressing
  • 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 middle rack, and the corn on the bottom rack. Roast 30 minutes. Remove corn from oven and continue roasting potatoes and peppers 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 room temperature. Store leftovers covered in refrigerator.
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