Southwest Potato Salad

INGREDIENTS

  • 2 cobs fresh corn (shucked)

  • 1 lb potatoes (quartered)

  • 1 small onion (diced)

  • 1 medium sweet pepper (cut into 1/2" pieces)

  • 1 tablespoon canola oil

  • 1 cup halved cherry tomatoes

TACO-SPICED VINAIGRETTE

  • ¼ cup canola oil

  • ¾ teaspoon salt

  • ½ teaspoon paprika

  • ½ teaspoon granulated sugar

  • ½ teaspoon garlic powder

  • ½ teaspoon cumin

  • ¼ teaspoon onion powder

  • ⅛ teaspoon black pepper

  • ⅛ teaspoon cayenne pepper

  • 1-2 tablespoons chopped cilantro

INSTRUCTIONS

  • Preheat oven to 400 degrees F and line a sheet pan with parchment paper.

  • Wrap corn cobs in foil and place on baking sheet. Bake for 15 minutes.

  • Meanwhile, prep your potatoes, pepper and onion by cutting them into ½-¾" pieces.

  • After 15 minutes, remove the corn from the oven and add the potatoes, pepper and onion to the pan. Drizzle with 1 tablespoon oil and stir to coat. Bake for 20-25 minutes or until tender and starting to brown.

  • Remove from oven, unwrap corn and let cool enough to handle.

  • Cut the kernels off the corn cobs, then stir together the corn, potatoes, peppers, onions and tomatoes.

  • Whisk together the 1/4 cup oil, salt, paprika, sugar, garlic powder, cumin, onion powder, black pepper, and cayenne. Pour over vegetables and stir to coat. Sprinkle with cilantro.

  • Serve warm, room temperature, or chill to serve cold

Written by Ashley Fehr , published on June 9, 2021

John Cooper / Woodland Gardens Organic Farmcorn, potato, sweet peppers, onion, garlic, tomatoes, cilantro