Roasted Potato, Corn and Green Bean Salad

Jul 6th

When my mom knows I’m coming to the shore, she stocks up on fruits and veggies because she knows how much I love them. Only problem is, she then worries about them and reminds me every day that I need to use them up so they don’t go bad. As she jetted out the door yesterday her last words were.. DON’T FORGET THE CORN!

We had two containers of red skins, 5 ears of corn, and probably a half pound of green beans to make good use of.

With a barbeque to go to tonite, I thought a potato salad might be in order.

Roasted Potato, Corn and Green Bean Salad

3 lb. red skin potatoes, scrubbed and quartered

1 medium vidalia or red onion, sliced

1/2 to 3/4 c. extra virgin olive oil, divided

1 tbsp. kosher salt

Freshly ground pepper

5 ears corn, shucked

2 tbsp. butter

2 tsp. salt, freshly ground pepper

1/2 lb. green beans, trimmed and chopped into 1 in. peices

3 tbsp. dijon mustard

3 tbsp. white wine vinegar

1 tbsp. sugar

1 tsp. garlic salt

1/4 tsp. black pepper

1/3 c. roughly chopped basil

1. Preheat oven to 400 degrees.

2. Line a large baking dish or cookie sheet with foil. Combine potatoes, onion, 1/4 c. of the olive oil, kosher salt, and pepper to taste.

3. Bake in oven, stirring every 15 minutes, for about 40 minutes or until potatoes are lightly browned and fork tender.

4. Meanwhile, cut corn off the cob into a bowl.

5. Melt butter in skillet over medium heat and add corn.

6. Add salt and pepper. Cook, stirring occasionally, until corn is tender and lightly browning in places.

7. Bring about 8 c. water to boil in pot. Add salt liberally (about 1 tbsp). Add beans and cook for 3-4 minutes or until bright green and tender.

8. Drain in colander and run cold water over beans until they are no longer warm.

9. Combine corn and beans in a large bowl.

10. To make dressing, combine dijon mustard through pepper in a bowl or measuring cup. Whisk in remaining 1/4 c. to 1/2 c. olive oil (depending on taste).

FYI: This picture is pre-olive oil.

11. Stir in chopped basil.

12. When potatoes are finished, let cool for about 5-10 minutes.

13. While still very warm, combine potatoes with corn and beans. Toss in dressing, adding while tasting. You may not need all of the dressing.

14. If serving warm, serve. If serving cold, refridgerate in a covered bowl until serving.

The beauty of this salad is that the warmth of the veggies really lets the dressing soak in. It’s a whole bunch a flavors, all tangled up together. A party in mouth, you could say.

Roasted Potato, Corn and Green Bean Salad

3 lb. red skin potatoes, scrubbed and quartered

1 medium vidalia or red onion, sliced

1/2 to 3/4 c. extra virgin olive oil, divided

1 tbsp. kosher salt

Freshly ground pepper

5 ears corn, shucked

2 tbsp. butter

2 tsp. salt, freshly ground pepper

1/2 lb. green beans

3 tbsp. dijon mustard

3 tbsp. white wine vinegar

1 tbsp. sugar

1 tsp. garlic salt

1/4 tsp. black pepper

1/3 c. roughly chopped basil

1. Preheat oven to 400 degrees.

2. Line a large baking dish or cookie sheet with foil. Combine potatoes, onion, 1/4 c. of the olive oil, kosher salt, and pepper to taste.

3. Bake in oven, stirring every 15 minutes, for about 40 minutes or until potatoes are lightly browned and fork tender.

4. Meanwhile, cut corn off the cob into a bowl.

5. Melt butter in skillet over medium heat and add corn.

6. Add salt and pepper. Cook until corn is tender and lightly browning in places.

7. Bring about 8 c. water to boil in pot. Add salt liberally (about 1 tbsp). Add beans and cook for 3-4 minutes or until bright green and tender.

8. Drain in colander and run cold water over beans until they are no longer warm.

9. Combine corn and beans in a large bowl.

10. To make dressing, combine dijon mustard through pepper in a bowl or measuring cup. Whisk in remaining 1/4 c. to 1/2 c. olive oil (depending on taste).

11. Stir in chopped basil.

12. When potatoes are finished, let cool for about 5-10 minutes.

13. While still very warm, combine potatoes with corn and beans. Toss in dressing, adding while tasting. You may not need all of the dressing.

14. If serving warm, serve. If serving cold, refridgerate in a covered bowl until serving.

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