Roasted Potato Salad

Remember when my mom was in town and made this little thing called raspberry cream cheese bread?  And remember how we all went nuts and thought we’d died and gone to heaven? 

Yeah, she’s an amazing cook.

Well, while she was here, she also made a heavenly potato salad for a family potluck.  It’s unlike any other potato salad I have ever had! 

It’s not your typical mayo, mustard, eggs, and pickle salad. 

This is truly THE best potato salad recipe… EVER! 

I don’t have pics of the process because she was at my grandpa’s when she made it.  Psshhh!  She just couldn’t wait…

So, here it is, slightly adapted from the July issue of People Magazine.



2 1/2  lbs. unpeeled red potatoes, cut into bite sized pieces
1 medium red onion, cut in half and sliced thin
2 T canola oil
1 tsp. kosher salt
1/2 tsp. pepper
1 can of corn
1 cup diced celery
2 tsp. garlic powder
1/2 cup extra-virgin olive oil
1/3 cup white vinegar or apple cider vinegar (add a couple teaspoons of sugar or honey if desired)
salt and pepper to taste
1/2 – 3/4 cup sliced fresh basil


Preheat oven to 425. In a large bowl combine potatoes, onion and oil, toss with 1 tsp. salt and 1/2 tsp. pepper.

Spread mixture on 2 lightly greased cookie sheets. Bake 20 to 25 minutes or until potatoes are crispy.

Remove pans to wire racks; cool to room temperature.


Combine potato mixture, corn, celery and garlic powder in a large bowl. Whisk together olive oil, vinegar {and sugar or honey}; drizzle over vegetables and toss.  Coat evenly. Season to taste with salt and pepper.
Cover and chill at least 2 hours. Add basil just before serving.  Toss.

 

I’m pretty sure you’ll love it!  Such a light and refreshing take on an old classic!  DELICIOUS!!!!!