courtesy of Joanne Weir
The picture is not representative of this actual salad, but you get the idea with the purple and yellow potatoes! Ingredients
2 lbs yukon or red skinned potatoes (the purples will work great!)washed and cut into 3/4 chumks
3 tablespoons extra virgin olive oil
Kosher Salt and freshly ground black pepper
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 cup chopped fresh basil or parsley
2 small cloves garlic, finely chopped
3 Tbs. red-wine vinegar Method
- Position a rack in the center of the oven and heat the oven to 450ºF. Remove the husk and put the corn on a small baking sheet. Rub it with olive oil and salt and pepper. Turn occasionally while it is roasting. It should turn brown in spots. After it cools, cut the kernels from the cob. At the same time, spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.
- Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl.
- 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.