Southwestern Roasted Potato Veggie Salad

When you think of potato salad what normally comes to mind is a huge mound of potatoes coated in a thick, creamy sauce…welll, this doesn’t look anything like the creamy stuff, but it more than holds its own against the classic version. Now, yes, this dish does require an oven – or a grill if you want to stay outside – but trust us, the heat is worth is. This is a roasted potato veggie salad that blows everything else out of the water. Perfectly roasted potatoes – we love those browned bits that have all the flavor – sweet corn, onions and bell pepper, tossed in oil and spices, making this a fresh and flavorful choice that we’ve been loving.

2 pounds baby red potatoes, halved or quartered
2 ears corn, husks on
1 red bell pepper, seeds removed, diced
1 green bell pepper, seeds removed, diced
1/2 yellow onion, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon sea salt or coarse
1 teaspoon pepper
1 tablespoons fresh dill, plus more for garnish
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 cup green onion, finely chopped, garnish

Preheat oven to 400º F.
Place potatoes, bell peppers and onion in a large bowl and drizzle with olive oil, then season with salt, pepper, dill, cumin and chili powder. Toss together until everything is evenly coated.
Transfer vegetables to a baking sheet, then nestle corn, husk(s) still on, into the veggies as well.
Place baking sheet in oven and bake for 30 minutes, then remove ear(s) of corn.
Return baking sheet to oven and bake for another 30 minutes, or until potatoes and tender.
Once corn is cool enough to handle, cut kernels off the husk.
When potatoes are fork tender, transfer veggies to a large serving bowl. Add corn, then garnish with green onion and more fresh dill.
Recipe adapted from Aberdeen’s Kitchen