Roasted Corn & Potato Salad Recipe

Name: Roasted Corn & Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked (about 2 cups); 1 pound baby potatoes, cut in large cubes; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 1/2 cup mayonnaise; 1 teaspoon spicy brown mustard; 1 teaspoon balsamic vinegar; 1/4 cup chopped Italian parsley; 1/4 teaspoon kosher or sea salt; Fresh cracked black pepper, to taste

Servings: persons

2 ears of corn, shucked (about 2 cups)
1 pound baby potatoes, cut in large cubes
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1/2 cup mayonnaise
1 teaspoon spicy brown mustard
1 teaspoon balsamic vinegar
1/4 cup chopped Italian parsley
1/4 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste

1
Preheat oven to roast at 450.
2
Line a baking pan with parchment paper.
3
In a medium bowl, mix together the olive oil, garlic, and herbs.
4
Add the potatoes and toss to completely coat.
5
Season with salt and pepper.
6
Spread the potatoes on the lined baking pan, making sure to include all of the marinade.
7
Roast for 15 minutes.
8
Remove the potatoes from oven.
9
Add the corn, tossing together with the potatoes then return the baking pan to the oven.
10
Roast for an additional 10-15 minutes or until the corn is lightly browned.
11
Remove from oven, set aside and allow to completely cool.
12
In large bowl, mix together the mayonnaise, mustard, balsamic vinegar, and parsley.
13
Add the roasted corn and potatoes and toss to completely coat.
14
Taste for salt and pepper, and season with more if desired.
15
If serving immediately, serve at room temperature or else chill and serve chilled.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ears of corn, shucked (about 2 cups), 1 pound baby potatoes, cut in large cubes, 2 tablespoons extra-virgin olive oil, 2 cloves garlic, minced, and more.

Yes, Roasted Corn & Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Corn & Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions