A great alternative to standard potato salad, this is perfect for a summer potluck. Mayo free so it holds up well in the heat and is a much healthier option beyond the standard.Â
I made this just to re-do this post and without a party full of people to plow through it, it was slow-going with the kids (doesn’t work for Rich’s diet). That being said, they liked and it was nice to have “dinner veggies” on the ready for several nights. This is a bit involved but it took me one hour of total work from start to finish, which isn’t terrible. Hope you enjoy!Â
Roasted Potato, Corn and Green Bean Salad
Potatoes
3Â lb. baby red skinned potatoes, quartered
1 onion, thinly sliced
1/4 c. olive oilÂ
1 tsp. kosher salt
1/2 tsp. black pepper
Salad
1 1/2 lb. trimmed green beans, cut into 1 inch piecesÂ
1 tsp. kosher salt
3 c. frozen corn
Dressing
3 tbsp. dijon mustard
3 tbsp. champagne or white wine vinegar
2 tbsp. honey
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/3 c. extra virgin olive oilÂ
1/3 c. fresh basil leaves, sliced chiffonade-style
1. Preheat oven to 425 degrees. Combine potatoes, oil, onion and salt on large rimmed baking sheet and spread into an even layer. Â Bake for 40 minutes or until tender and lightly golden.
2. Meanwhile, bring a medium pot of water to boil. Add 1 tsp. salt and beans. Let cook until bright green and tender. Drain beans and place in bowl with ice water. Add corn to bowl. Drain and dry on kitchen towels.Â
3. To make dressing, combine ingredients (except basil) in a mason jar with a lid or a small bowl. Shake jar or whisk well to combine.Â
4. When potatoes are finished, let cool for about 5-10 minutes.
5. While still very warm, combine potatoes with corn and beans in large mixing. bowl. Add dressing and toss to combine. Add basil and toss to combine.Â
14. If serving warm, serve. If serving cold, refrigerate in a covered bowl until serving. Let come to room temperature before serving.Â
