Roasted New Potato Salad

1. 1

   Preheat oven to 400u00b0.

2. 2

   Cover potatoes with cold water; bring to a boil with 1/4 teaspoon salt and a few leek trimmings.

3. 3

   Cover; cook for 15 to 18 minutes, until potatoes are almost cooked. Drain.

4. 4

   In a metal baking pan, toss potatoes in the olive oil and roast for 30 to 40 minutes, until golden.

5. 5

   Clean corn; wrap in foil.

6. 6

   Roast in oven with potatoes.

7. 7

   Let corn cool; slice kernels off cob.

8. 8

   Toss all ingredients with Pear Vinaigrette; salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.