Baked Corn and Potato Salad Recipe | Easy Vegetarian and Vegan Meals | Potato Recipes. This healthy potato salad made with sweet corn is perfect for your easy vegetarian and vegan meals – a delicious potato salad recipe loaded with vegetables. This easy potato recipe made with corn is a great way to add high-fiber to your plant based diet. A healthy potato salad recipe with easy salad dressing makes a delicious summer salad. So try this healthy vegetarian potato recipe / corn recipe for your next backyard barbecue party. A healthy potato recipe to add to your vegan, vegetarian and plant based lunch or dinner menu / vegetarian meals. Healthy potato recipes / meals for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.
💬 Let me know if you enjoyed my healthy vegan potato recipe. Is there another potato recipe you’d like to see me prepare?
▶️ BAKED CORN AND POTATO SALAD RECIPE INGREDIENTS: (3 to 4 servings approx.)
To bake the potatoes:
750g to 800g Yellow (Yukon Gold) Potatoes – chopped into 1 Inch thick pieces/cubes
Salt to taste (I have added 1/2 Teaspoon of pink Himalayan salt)
1/2 Tsp Black pepper
Other salad ingredients:
700g / 2 Sweet Corn (350g each approx.)
100g / 3/4 cup red onion – chopped
225g / 1+1/2 cup Red bell pepper – chopped in 1/4 inch pieces
1/2 to 3/4 cup Parsley – finely chopped
Salad Dressing:
2 Tablespoon Lemon juice or to taste
2+1/2 to 3 Tablespoon Olive oil (I have added organic cold pressed olive oil)
1/2 Tsp / 1 minced Garlic clove or to taste
1 Teaspoon Paprika (NOT SMOKED)
1 Teaspoon Sumac
Salt to taste (I have added 1/2 Teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (optional)
Baking Tray
Parchment paper
▶️ METHOD:
PRE-HEAT THE OVEN TO 400F.
Clean the corn by removing the husk and chopping off the tips of the corn. Wrap the corn individually in parchment paper and set aside. Peel, rinse the potatoes and wipe them dry with a clean kitchen napkin. CHOP THE POTATOES IN TO 1 INCH CUBES. Transfer to a large bowl. Add salt, ground black pepper, olive oil and mix well. Transfer the potatoes to a baking tray lined with parchment paper. Spread out the potatoes in a single layer. Bake the corn and potatoes in 400F pre-heated oven for about 35 minutes or until potatoes are cooked/tender.
👉 Baking time depends on the type of oven and the freshness of the ingredients etc. – So use your judgement and ADJUST THE BAKING TIME ACCORDINGLY
To make the salad dressing, add the lemon juice, olive oil, paprika, sumac, salt, and cayenne pepper to a small bowl. Mix well until well combined. Set aside for later.
Once baked, remove from the oven and rest the tray on a wire rack. Remove the corn from the parchment paper and allow it to cool down a bit. Chop and separate the corn kernels. Transfer the corn kernels to a large bowl, add the baked potatoes, chopped red bell pepper, red onion, parsley and salad dressing. Mix well and serve.
▶️ IMPORTANT TIPS:
👉 Chop the potatoes in to 1 Inch pieces / cubes
👉 Baking time depends on the type of oven and the freshness of the ingredients etc. – So use your judgement and ADJUST THE BAKING TIME ACCORDINGLY
********
Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator 🌱
Easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1
*****
#potato #salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #potatorecipe #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #saladrecipe #foodimpromptu #potatoes
43 Comments
Hello Friends! There’s a detailed written recipe for you in the description box of this video. As always, I love to hear from you guys! Let me know if you try this recipe 😊
A breath of fresh air you are and a balsam for my soul watching you.
Love and respect for everything that you do from Toronto-Canada❤️🇨🇦
This sounds very good 👏🏽Thank you 💐
Looks delicious! Great video
DELIGHTFULLY DELICIOUS!❤! I will definitely make this 😋 and do know, I Will love. Thank you!!
I've always been a corn cutter. I always had a hard time eating off a cob But, with this wonderful sweet corn this time of year, I easily shuck, wrap in damp paper towel and pop into micro for 3 minutes. Talk about all the difference in the world. It all comes off, eating right off the cob!! Yay!! 🙌
Have a lovely week, dear friend! ❤
Looks Fabulous. Great Peaceful Music too. Love it ❤❤❤ Ty 😊
Very good and delicious 😊
Nice presentation 🎉🎉🎉
How I wish I had some corn and red pepper on hand! They are on my grocery list and will make this week. Looks delicious!
Thanks for this awesome recipe
This looks really good. What seed or nut would you recommend to use to replace the olive oil in the dressing? Ty
Yum! Thank you for sharing! 😊
An interesting recipe!
🌟Wonderful content, the really its looks Potatoes Salad delicious very healthy, 160 like it. Good lucks and more success my friend.🙏🙏❤❤
Yummy , thanks for the recipe 🤤
Looks so yummy!!
I like the no nonsense straight to recipe style
Only thing wrong with your videos are that they are too short. 😉
Mmmmm looks delicious. I will definitly be serving this. Thankyou. ❤
That dish looks so so so good. Thank 😊 you for sharing. Happy Sunday
❤
Awesome👍👏😊❤
Great videos – thank you , but instead of saying 'salt to taste', please put an amount (to taste), so people like me have a clue as 'to taste' is.
Qué pinta más buena tiene. 🤤🤤🤤
U call it salad
Indians call it chaat…
Just that they add few more spices like black salt instead of normal salt, dried ginger powder or chaat masala
Love it! ❤
I never tried roasted potatoes in a potato salad. It looks awesome! I will try it today with just a few substitutions. 😊😊😊
I'll certainly be making it as presented-love the addition of sumac. I will probably also do a version with flame-roasted corn and Southwestern spices. Your recipes are so good as written but so easy for subbing to what's at hand or if one is in the mood to riff. Thank you so much.
MMMM looks sooo good. I can think of many veggies to add to this. Also cooking in the micro cuts time and heat in the kitchen. I love your recipes!!
Is there a substitute for sumac? Honestly, this is the first time I ever heard of it. I checked my grocery store and they don't carry it. It would have to be specially ordered. It's very expensive, and this would be the only recipe I would use it.
And could I substitute yellow or white onions for red? I have a sensitivity to red onions and can't eat them without becoming ill?
That looks yummy so colorful! I will be making this recipe for sure. Thank you ❤
Going to try this with fire roasted corn
As always, there is so much grace and elegance in your videos ! Love the recipe ! ❤
Never heard of sumac. Guess I'll leave it out.
Love it! 😍
Looks so yummy 🤤👍👍
Please share more plant based low carb recipes
yes, a winner
Try roasting the ears of corn in their husks. They come with their own packet. No need to waste the parchment paper. 🌽
Looks sooo tempting. Will try it during the weekend. Thank you for sharing ❤. Regards from the Canary Islands
Your videos are – as always – exceedingly aesthetic and a great pleasure to watch. And it looks so delicious and colorful!
Excellent and delicious recipe! Bravo!
Hallelujah!!! I’m favored and blessed with $60,000 every week! Now I can afford anything and also support the work of God and the church.