KK’S Roasted Potato Salad
This recipe is one of my mother’s many signature side dishes, especially during spring and summertime! I love that is not your typical heavy potato salad recipe that is drenched in mayonnaise and mustard. This particular potato salad recipe is made with roasted potatoes and a vinegar-based dressing, which makes it a lot lighter and healthier.
2 ½ Pounds of Tri Color Potatoes, (About 1 ½ inches in diameter)
6 Ears of Corn, taken off the cob
6 Pieces of Bacon, fried and cut into 1 inch pieces. (Optional)
1 Red Onion, Diced
½ Pint of Cherry Tomatoes, Sliced Lengthwise
3-4 Garlic Cloves, minced
1 Teaspoon, Garlic Powder
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
¼ Cup Chives, thinly sliced
¾ Cup Basil, Chiffonade
½ Cup Extra Virgin Olive Oil
1/3 Cup Apple Cider Vinegar (You can opt for Red Wine Vinegar)
1. Preheat oven to 425 degrees, lightly toss potatoes in 2 Tablespoons of Olive Oil, 1 teaspoon Garlic Powder, 1 teaspoon Kosher Salt and 1 teaspoon Black Pepper. Line a baking sheet with foil or parchment paper and spread out potatoes evenly. Bake until potatoes are golden brown and fork tender, about 30-35 minutes. Cool to room temperature and set aside.
2. In a medium skillet, add 2 tablespoons of oil and roast corn on medium-high heat for 15-20 minutes. Add salt and pepper to taste.
3. In a large bowl, add roasted potatoes, corn, red onion, tomatoes, fresh garlic and bacon.
4. In a separate bowl, whisk extra virgin olive oil and apple cider vinegar. Drizzle over the potato mixture and toss well. Add salt and pepper to taste.
5.Cover and set aside. Refrigerate for at least 2 hours before serving.
6. Add chives and basil chiffonade right before serving.
· Cutting fresh herbs- Use kitchen shears or scissors to cut the herbs. If you want to “chiffonade” the basil, STACK the basil leaves on top of each other and ROLL into a tight cigar shape. Starting at one end of the rolled-up basil, take your scissors and thinly cut the basil crosswise into strips, creating thin ribbons.
· You can roast your potatoes in the oven or on the stovetop. I use both methods when making this recipe, either one will do the trick! If using the stovetop method, heat two tablespoons of vegetable or canola oil in a large skillet and cook potatoes until crispy and lightly golden brown. (If the potatoes are sticking to the pan-that means they aren’t ready! They potatoes will naturally release from pan when they are ready to be flipped.)
· Corn in the Oven: Heat oven to 400 degrees, line a sheet pan with foil and lightly brush all sides of corn with oil and sprinkle with salt and pepper. Cook for about 20-25 minutes until kernels are tender. Remove and discard husks and silk.
· If you don’t feel like going to the trouble of taking the corn off the cob, you can opt for using a bag of frozen organic corn. This will be sure to save you some time in the kitchen.
· Don’t feel like making a mess with frying bacon on the stove? Cook bacon in the oven on sheet pan lined with foil on 375 degrees for 15-20 minutes or until lightly brown and crispy! While bacon is still hot, place on paper towels to blot off any excess oil/grease. The bacon will get crispier the longer it cools.