Roasted Potato Corn Salad

This is a great side dish and a great way to use up any leftover corn or potatoes. I found this is a recent Rachael Ray Magazine. It calls for onion and jalapenos, but I decided to leave those out.

I also added in some honey to balance out the flavors and acidity, providing a great flavor. I halved this recipe because it was for just Adam and I, but I listed the entire recipe below. I also subbed the dijon for a mixture of spicy and honey mustards because I was out of dijon. This tasted great and nicely complimented the baked corn dogs and applesauce.

Roasted Potato Corn Salad

Source: Adapted from Rachael Ray Magazine, recipe by Evette Rios

Ingredients:
1/2 cup extra-virgin olive oil
6 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard

2 teaspoons honey
Salt and pepper
10 red potatoes (about 3 pounds)
4 ears corn, shucked

cooking spray

Directions:
Prehead oven to 400 degrees. Dice potatoes. Place in medium sized bowl and cover with water. Pre-cook in microwave for about 12 minutes, in 3-4 minute increments. Remove from microwave and drain water. Spray a baking sheet with cooking spray and spread potatoes evenly on baking sheet.

For the corn, spray a baking dish with cooking spray. Coat corn with cooking spray and sprinkle with salt & pepper. Place in prepared baking dish.

Roast both the corn and potatoes in the oven for approximately 25-30 minutes, turning the corn every 5-10 minutes.

Allow both to cool and once corn is cool, slice the kernels off the cobs.

Meanwhile combine olive oil, red wine vinegar, mustard, salt, pepper, and honey and whisk to combine.

Add the corn and potatoes to the vinaigrette; toss to combine.