Roasted Potato Salad

I just tried the link in last post and since it didn't work I'm adding the recipe(s) here. You start out with a recipe of the *roasted potatoes then use them in the salad. Really good.

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

by Joanne Weir

(Based on 2 ratings)
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RECIPE

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To learn more, read the article:
Roasted Potato Salads

Serves six.

ingredients

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

how to make

tip

Roast the corn while you roast the potatoes.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

From Fine Cooking 80, pp. 50

*SIMPLE ROASTED POTATOES

Ingredients

2 lb. small red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

how to make

Position a rack in the center of the oven and heat the oven to 450ºF. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.

Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.

From Fine Cooking 80, pp. 51

Happy Retirement, Dad!!

Two weekends ago all us kids flew up to Washington to be with Dad for his retirement dinner. Mom had made the plans, so it was a total surprise for my dad that we were all there!! And the real bonus was we didn't have any kids!!!! It was a blast! We could do WHATEVER we wanted WHENEVER we wanted. =) We love the kiddos and all, but it's fun to be just us again. Some of the employees that couldn't make it wrote some things down. There were some heartfelt words said that brought on some tears, but there was a lot of funny stories shared, too. Lots of fun!

Almost all the pictures of Adam were with that look. =)
The newlyweds.
Lizzy making sure the appetizers are up to par.

Even though I was the photographer for the night, Bob got a pic to prove I was there.

Recipes

I thought I'd try posting on this blog since I've only ever posted comments on others, so this is a test for me. I read a blog where the posters are from multiple generations in the same family, and the primary purpose is to share recipes. I thought that sounded fun, then I realized that we don't need a new blog for that, we could do that here along with whatever else we want to post. Erika regularly posts recipes on her blog, but since I don't have my own blog I'll start here.

After we put Jack and Mel on the plane back to Idaho today we went to a barbecue with some friends. I took a salad that I haven't made since last summer and I was glad I remembered it because it's so good. It's from Fine Cooking magazine, a publication I really like. Here's the link for the potatoes used in the salad:
http://www.taunton.com/finecooking/recipes/simple-roasted-potatoes.aspx?ac=fp
From there you can click on a link to the salad: Roasted Potato Salad with Bell Peppers, Roasted Corn, and Tomatoes
Give it a try - I'm sure you'll like it.

Teresa