Roasted Red White & Purple Potato Salad
Red White & Purple Potato Salad
1. Heat oven to 400 degrees. Cut potatoes in half. Toss potatoes on baking sheet, drizzle with olive oil, kosher salt, thyme and fresh ground pepper. Roast for 30 minutes. Once fork tender remove from oven then let cool.
2. While potatoes are roasting, prepare your pickled onions (these can be done a day before) and dressing. For the dressing, mix together dijon, olive oil, lemon juice, salt & pepper in a jar. Shake well and add more of any ingredient you wish. Chill dressing.
3. Cut fresh corn from cob and set aside or defrost frozen corn, lay to dry on towel to absorb any moisture. Set corn aside. Slice radish, tomato and basil.
4. On a large platter arrange arugula, potatoes, corn, radishes, tomatoes and onions. Then drizzle with dressing. Sprinkle with basil ribbons.