Here’s Marie’s on her Roasted Corn and Potato Salad recipe:
When I created this recipe, I intended it to be a roasted take on a traditional—cold!—potato salad. But as soon as the dressing was tossed on the hot potato salad, we couldn’t help ourselves: we were picking at it long before it had a chance to cool. Oh, it was amazing—I think I actually preferred it hot to its later, chilled incarnation. Serves 4–6
1 pound bacon, chopped
3 pounds red potatoes, cut into X- to 1-inch chunks
salt and pepper
3–4 ears grilled fresh sweet corn
4 ribs celery, sliced (about 2 cups)
1 medium red onion, chopped
1–2 tablespoons finely chopped green onions
1/2 cup olive oil
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, pressed or minced
Preheat oven to 400 degrees. Cook bacon until crispy; use a slotted spoon to remove bacon from pan and set it aside. Toss potato chunks with bacon drippings. Spread onto a baking sheet lined with parchment paper or foil; season with salt and pepper. Roast until fork tender, about 30 to 35 minutes.
While potatoes are roasting, use a sharp knife to carefully cut kernels off the ears of corn. In a large bowl, toss kernels, celery, red onion, green onions, and cooked bacon. Set aside. Whisk together olive oil, apple cider vinegar, mustard, garlic, and ½ teaspoon pepper until emulsified. Season with salt to taste.
When potatoes are ready, mix them into the large bowl of vegetables. Pour vinaigrette over top, tossing to coat. Serve immediately, allow to cool slightly and serve warm, or chill for later service.