I have found the perfect end-of-Summer potato salad recipe! I just love it! And I am so excited to share it!
With the greatest percentage of my heritage being Irish and possessing very Irish taste buds, I have a natural affinity for potatoes. I am drawn to recipes and dishes using them. I gravitate to the potato salad at picnics, potlucks & get togethers, whenever it is present.
I also really like sweet corn and dishes made with it. Since experiencing elote (Mexican street corn) at a restaurant in Arizona last Summer, I have been obsessed with reproducing it at home, albeit unsuccessfully. Until now. What makes today’s post a perfect end-of-Summer dish is the addition of elote-style corn to potato salad.
One of the key ingredients of street corn is mayonnaise. But the beloved condiment is very high in fat & calories. In my version, I substitute Greek yogurt for some of the mayo. The result is a healthier rendition of the side dish but every bit as delicious. I hope everyone who tries it loves it just as much as I do!
Roasted Corn & Potato Salad
Roasted Corn & Potato Salad (adapted from foodandwine.com) Total Time Required: 45 minutes, Serves: 4 to 6
Ingredients:
Salad:
- 2 cups fresh or frozen corn
- 1 pound baby potatoes, cut into large cubes
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- kosher salt & fresh cracked black pepper, to taste
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 teaspoon spicy brown mustard
- 1 teaspoon balsamic vinegar
- 1/4 cup chopped parsley
- 1/4 teaspoon kosher salt
- Fresh cracked black pepper, to taste
Instructions:
Preheat the oven to 450°. Place the cut potatoes in a medium bowl. Add the olive oil, garlic, basil, and oregano to the potatoes. Toss the potatoes to completely coat them. Season them with salt and pepper.
Add the olive oil & spices to the potatoes.
Spread the potatoes on a baking sheet, along with all of the marinade. Roast the potatoes for 15 minutes.
Roast the potatoes.
Remove the potatoes from the oven and add the corn, tossing the corm with the potatoes. Return the baking sheet to the oven. Roast the veggies for an additional 10-15 minutes or until the corn is lightly browned. Remove the sheet from the oven, transfer the veggies to a large bowl and set it aside to allow the veggies to cool completely.
Add the corn to the baking sheet of potatoes.
In a small bowl, mix together the mayonnaise, yogurt, mustard, balsamic vinegar, and parsley.
Combine the mustard, mayo, yogurt, balsamic vinegar & cilantro.
Add the dressing to the roasted corn and potatoes and toss it all together to completely coat the potatoes & corn. Taste the salad then add more salt and pepper, if desired. Serve at room temperature or chill to serve later.
Perfect for end-of-Summer celebrations!
Enjoy the 3-day weekend! ~Linda
Roasted Corn & Potato Salad (adapted from foodandwine.com) Total Time Required: 45 minutes, Serves: 4 to 6
Ingredients:
Salad:
- 2 cups fresh or frozen corn
- 1 pound baby potatoes, cut into large cubes
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- kosher salt & fresh cracked black pepper, to taste
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 teaspoon spicy brown mustard
- 1 teaspoon balsamic vinegar
- 1/4 cup chopped parsley
- 1/4 teaspoon kosher salt
- Fresh cracked black pepper, to taste
Instructions:
Preheat the oven to 450°. Place the cut potatoes in a medium bowl. Add the olive oil, garlic, basil, and oregano to the potatoes. Toss the potatoes to completely coat them. Season them with salt and pepper.
Spread the potatoes on a baking sheet, along with all of the marinade. Roast the potatoes for 15 minutes. Remove the potatoes from the oven and add the corn, tossing the corn together with the potatoes. Return the baking sheet to the oven. Roast the veggies for an additional 10-15 minutes or until the corn is lightly browned. Remove the sheet from the oven, transfer the veggies to a large bowl and set it aside to allow the veggies to cool completely.
In a small bowl, mix together the mayonnaise, yogurt, mustard, balsamic vinegar, and parsley. Add the dressing to the roasted corn and potatoes and toss it all together to completely coat the potatoes & corn. Taste the salad then add more salt and pepper, if desired. Serve at room temperature or chill to serve later.