Wild Oats Roasted Potato Salad with Summer Corn and Tomatoes - Cincinnati News, FOX19-WXIX TV

Wild Oats Roasted Potato Salad with Summer Corn and Tomatoes

Wild Oats Roasted Potato Salad with Summer Corn and Tomatoes

 

3 Cups new potatoes

4 Tbsp olive oil

3 cloves garlic, chopped

Salt and freshly ground pepper to taste

2 ears sweet corn

2 Serrano peppers, seeded and finely chopped

3 Cups plum tomatoes, halved

¾ Cup chopped fresh Italian parsley

¼ Cup chopped fresh cilantro

Balsamic Vinaigrette, as needed

 

  1. Preheat oven to 400°.  Gently boil potatoes in salted water for 12 minutes.  Let potatoes cool.
  2. Cut potatoes in half.  Toss in mixing bowl with 3 Tbsp. of the olive oil, garlic, salt, and pepper.  Place in roasting pan and cook until lightly browned and tender.
  3. Slice corn off the cob and run the back of the knife along the cob to extract the juice.  Heat olive oil in sauté pan over medium heat and add peppers.  Sauté for two minutes and add corn and juices.  Cook just until corn is heated through.  Add to potato mixture and combine.
  4. When ready to serve, add tomatoes, herbs, and desired amount of dressing.

 

 

Balsamic Vinaigrette

 

Yield – 1 Quart

1 Tbsp minced Garlic

1 Cup Balsamic Vinegar

3 Cups Olive Oil

 

1.  In mixing bowl, combine garlic and vinegar.  Slowly whisk in oil until emulsified.

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