Shery Crow's roasted-potato salad with sweet corn and cider vinegar

Community Recipe from


  • 2 1/2 pound(s) unpeeled red potatoes, diced into 1/2 inch cubes
  • 1 whole(s) med. red onion, thinly sliced
  • 2 tablespoon(s) canola oil
  • 1 1/2 cup(s) roasted fresh corn
  • 1 cup(s) diced celery
  • 2 teaspoon(s) garlic powder
  • 1/2 cup(s) olive oil
  • 1/3 cup(s) apple cider vinegar
  • 3/4 cup(s) thinly sliced fresh basil


  1. Heat over to 425 degrees. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 min. Cool to room temp. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover, frig. at least 2 hrs.. and up to 8 hrs. Stir in basil before serving.

  2. Cooking corn: Soak unhusked ears of corn in water for 10 to 15 min. Heat oven to 375 degrees. Cook ears in a shallow pan until kernels are tender, about 25 min. Let cool. Remove and discard husks and silk; slice kernels off cob. Three ears of corn should yield about 1 1/2 c. of kernels.
August 2011

This recipe is a personal recipe added by jeanna77 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shery Crow's roasted-potato salad with sweet corn and cider vinegar Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy