Roasted Corn and Potato Salad

Today’s recipe is one of my favourite, go-to recipes from my latest cookbook, “Sweet Corn Spectacular“.

When I created this recipe, I intended it to be a roasted take on a traditional — cold !— potato salad. But as soon as the dressing was tossed on the hot potato salad, we couldn’t help ourselves: we were picking at it long before it had a chance to cool. Oh, it was amazing — I actually preferred it hot, rather than its later, chilled incarnation!

This is my ideal vision of a non-creamy potato salad (for creamy, nothing beats my “Grandma’s Potato Salad“!). It has the perfect combination of textures. The sweetness of the roasted corn plays well with the salty, smokiness of the bacon…

… and the dressing is to DIE for! Creating this recipe sent me on a several-week-long cider vinaigrette bender. I had to put this on everything, and found myself making salads just as an excuse to consume more of it!

So, yeah… just an all-around amazing potato salad.

Enjoy!

Roasted Corn and Potato Salad Recipe
From “Sweet Corn Spectacular

Serves 4–6

1 pound bacon, chopped
3 pounds red potatoes, cut into X- to 1-inch chunks
salt and pepper
3–4 ears grilled fresh sweet corn
4 ribs celery, sliced (about 2 cups)
1 medium red onion, chopped
1–2 tablespoons finely chopped green onions
½ cup olive oil
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, pressed or minced

Preheat oven to 400 degrees. Cook bacon until crispy; use a slotted spoon to remove bacon from pan and set it aside. Toss potato chunks with bacon drippings. Spread onto a baking sheet lined with parchment paper or foil; season with salt and pepper. Roast until fork tender, about 30 to 35 minutes.

While potatoes are roasting, use a sharp knife to carefully cut kernels off the ears of corn. In a large bowl, toss kernels, celery, red onion, green onions, and cooked bacon. Set aside. Whisk together olive oil, apple cider vinegar, mustard, garlic, and ½ teaspoon pepper until emulsified. Season with salt to taste.

When potatoes are ready, mix them into the large bowl of vegetables. Pour vinaigrette over top, tossing to coat. Serve immediately, allow to cool slightly and serve warm, or chill for later service.

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Grandma’s Potato Salad

This recipe was originally posted last summer.. but with recent weather, BBQs, and a wicked craving for it.. figured it’s about time to drag it back to the spotlight!

Lately, I’ve been on a mission to translate my family favorite “recipes” (no, that’s not a misuse of quotation marks!) into actual recipes.

It’s a bigger endevor than it sounds to be – my family writes down recipes like we cook. By that, I mean that “a handful of” or “some” are used as actual units of measurements, or any indication of actual quantity is left out completely. We add an ingredient till things look or taste right, which is fine when you’re comfortable with what you’re doing.. but not so hot for conveying a recipe to my blog readers!

Take, for instance, my grandmother’s potato salad recipe. She makes the most amazing potato salad I’ve ever had, but this is her recipe, in its entirety:

—–

boil red potatoes, cut in 4
Don’t overcook them
Cool them
Put in fridge, cover with italian dressing, let sit overnight
Take them out, add chopped green onion, celery, radishes, eggs (hardboiled and sliced)
Use Hellman’s full fat mayo, don’t use too much

—–

See what I’m dealing with? LOL.

The recipe is far too great to NOT share with the world, so here it is:

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