Roasted New Potato Salad

Name: Roasted New Potato Salad
Ingredients: 12 new potatoes, cut into 1/4-inch wedges; 1/2 c. olive oil; 1 ear white corn; 2 carrots, julienned; 1 c. diced leeks, sauteed; 1/3 c. pitted, sliced Kalamata olives; salt and pepper to taste; Pear Vinaigrette (follows)

8 ingredients

8 steps

Ingredients

12 new potatoes, cut into 1/4-inch wedges
1/2 c. olive oil
1 ear white corn
2 carrots, julienned
1 c. diced leeks, sauteed
1/3 c. pitted, sliced Kalamata olives
salt and pepper to taste
Pear Vinaigrette (follows)

Directions

1

Preheat oven to 400°.
2

Cover potatoes with cold water; bring to a boil with 1/4 teaspoon salt and a few leek trimmings.
3

Cover; cook for 15 to 18 minutes, until potatoes are almost cooked. Drain.
4

In a metal baking pan, toss potatoes in the olive oil and roast for 30 to 40 minutes, until golden.
5

Clean corn; wrap in foil.
6

Roast in oven with potatoes.
7

Let corn cool; slice kernels off cob.
8

Toss all ingredients with Pear Vinaigrette; salt and pepper to taste.