A simple and healthy recipe for a roasted corn and potato salad with green beans and fresh dill. Choose young new potatoes with a thin skin to save yourself the extra effort (and time!) of having to peel the potatoes. Naturally vegan and gluten-free.
Salad, Side Dish
4fresh husks of corn,husked
3tablespoonsextra-virgin olive oil
1kgsmall new potatoes,scrubbed clean
2teaspoonsgrainy Dijon mustard
4tablespoonswhite balsamic vinegar
freshly ground pepper,to taste
4green onions,thinly sliced
150ggreen beans,trimmed and halved
2tablespoonsfreshly chopped dill
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Prepare the corn. Husk the ears of corn, removing the husks and silk (to get rid of the persistent silk, try rubbing the corn with a kitchen towel). Cut the kernels off each ear. See notes below for tips.
In a medium bowl, toss the corn with 2 tablespoons olive oil, season with salt and pepper and spread evenly on the prepared baking sheet. Place in the preheated oven and roast for 15-20 minutes, until the corn is a golden colour and the edges just start to crisp. Remove from the oven and transfer to a large bowl.
Meanwhile, in a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a sharp knife, about 15-18 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Half or quarter the peeled potatoes into the bowl with the corn.
In a small bowl whisk together the mustard, vinegar, salt and pepper. Pour over the potatoes and corn, add the green onions and toss to combine. Set aside to cool. This gives the potatoes time to absorb the flavour.
Meanwhile, blanch the green beans in a large saucepan of boiling salted water until crisp-tender, for about 2 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water and transfer to the bowl with the cooled potatoes and corn.
Add the chopped dill and the remaining tablespoon of olive oil. Toss to coat. Season with more salt and pepper, if desired, serve and enjoy!
If you don’t have white balsamic on hand, you can use a good-quality white wine vinegar, or organic unfiltered apple cider vinegar for this recipe.
I chose to peel the potatoes, but if you are using small red-skinned new potatoes or other types of small, waxy and thin-skinned potatoes, you could leave their skin on.
I find the easiest way to cut the kernels off he husk is to use a Bundt pan. Stand the corn in the middle of a Bundt pan, holding it upright with a firm grip. Take a sharp knife and slice down the cob, removing the kernels (cut as close to the husk as possible without removing any of the husk). Rotate the corn and repeat until you’ve removed all the kernels into the bowl. Voila!
I actually use the water from the potatoes to blanch the beans. Just scoop out the potatoes with a slotted spoon and then add the beans to the already boiling water.