This vibrant Roasted Potato and Corn Salad is a perfect blend of warm, earthy flavors and zesty freshness. Made with Yukon Gold potatoes, sweet corn on the cob, red onion, and yellow bell pepper, this hearty dish is tossed in a bold sumac-lemon dressing with olive oil, garlic, and paprika. Fresh parsley adds a bright finish, making this salad a delicious side for any meal or a satisfying dish on its own. Perfect for BBQs, picnics, or a wholesome weeknight dinner!
🌿 Naturally gluten-free & vegan-friendly! Don’t forget to like, comment, and subscribe for more amazing recipes!
Salad Ingredients:
4 ears of corn
4 Yukon Gold Potatoes (approximately 2 pounds or 900 grams)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
3/4 of a large red onion
1 yellow bell pepper
1/2 cup chopped parsley
Dressing Ingredients:
4 tablespoons (60 ml) lemon juice
6 tablespoons ( 90 ml) olive oil
2 garlic cloves (minced)
2 teaspoons paprika
2 teaspoons sumac
1 teaspoon salt
20 to 25 red pepper flakes (optional)
Instructions:
Remove husk and silk from corn. Wrap in parchment paper and aluminum foil. Place on a tray and bake in preheated 400 fahrenheit or 205 celcius oven for 30-40 minutes.
Peel and wash potatoes and cut into equal bite size pieces. Add to a bowl and add salt, pepper, and olive oil. Mix thoroughly. Place on a parchment lined baking sheet and roast in the oven on 400 fahrenheit or 205 celcius for 30-40 minutes. Potatoes will be fork tender when done. All ovens cook differently. Start checking around 20 minutes.
Place potatoes and corn on a rack and allow to cool.
Chop bell pepper and parsley. Cut 3/4 of a large red onion and dice. Set aside.
Cut corn from cob and break kernels apart.
Dressing instructions: In a container combine all dressing ingredients. Stir and set aside.
In a large bowl combine all ingredients. Add dressing. Mix well and serve. Garnish with extra parsley if needed.
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