An Edible Mosaic


7
3
What's This?
Serving size 8

We all loved this salad and how different it was from other potato salads we’ve had.  The dressing is delicious with apple cider vinegar, two kinds of Dijon mustard (the whole-grain Dijon makes it!), and a little honey to balance it.

Ingredients

1 red bell pepper, chopped1 cup corn kernels (from about 2 ears of corn)1 medium onion, halved and thinly sliced3 Tbsp olive oil, divided¾ tsp salt, divided¼ tsp black pepper, divided2 Tbsp apple cider vinegar1 Tbsp Dijon mustard1 Tbsp whole-grain Dijon mustard2 tsp honey2 lb red skin potatoes, cut into 1-inch cubes¼ cup minced fresh chives

Directions

  1. Preheat oven to 425 degrees Fahrenheit.  Toss together the bell pepper, corn, onion, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; spread on a large baking sheet and roast until the veggies are tender and just starting to caramelize, about 20 to 30 minutes, stirring every 10 minutes.
  2. Whisk together the remaining 2 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper, vinegar, mustards, and honey in a large bowl; set aside.  Add the potatoes to a medium saucepan and cover with cold water by about 2 inches.  Bring to a boil, then turn heat down and simmer until the potatoes are fork-tender.  Drain the potatoes and immediately toss in the dressing, then gently toss in the roasted veggies and chives (the potatoes will absorb the dressing and become incredibly flavorful if you make the salad ahead of time; if you make it ahead, keep it in the fridge).
  3. Taste and season with additional salt and pepper as desired; serve hot, cold, or room temperature.

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Tags: Salad, Vegetarian, Potato, Vegetable, Summer

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