Roasted Veggie Potato Salad
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
  • 1 medium red bell pepper, chopped
  • 1 cup corn kernels (from about 2 ears of corn)
  • 1 medium onion, halved and thinly sliced
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon regular Dijon mustard
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons honey
  • 2 lbs red skin potatoes, cut into 1-inch cubes
  • ¼ cup minced fresh chives
  1. Preheat oven to 425F. Toss together the red bell pepper, corn, onion, ½ tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper; spread on a large baking sheet. 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 2½ tablespoons olive oil, remaining ½ teaspoon salt, remaining ⅛ teaspoon black pepper, vinegar, mustards, and honey in a large bowl; set aside.
  3. 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.
  4. Drain the potatoes and immediately toss them 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 do so, keep it in the fridge until serving).
  5. Taste and season with additional salt and pepper as desired; serve hot, cold, or room temperature.
Recipe by An Edible Mosaicâ„¢ at