By Skyler Bouchard Oppenheim
Herby Roasted Potato, Corn and Bacon Salad
Updated at: Thu, 17 Aug 2023 10:38:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
9
Low
Nutrition per serving
Calories555.6 kcal (28%)
Total Fat48 g (69%)
Carbs20.3 g (8%)
Sugars4.9 g (5%)
Protein13 g (26%)
Sodium876 mg (44%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 earscorn
washed with threads removed
1 lbred potatoes
small
2 clovesgarlic
minced
1shallot
finely chopped
½ cupparsley
fresh, finely chopped
1 bunchfresh basil
finely chopped
¼ cuporegano
fresh, finely chopped, can sub with 2 tbsp dried oregano
Olive oil
Kosher salt
to taste
Black pepper
to taste
1 lbbacon
1 ptcherry tomatoes
sliced in half
1 bunchfresh chives
chopped
3scallions
chopped
½ cupmayonnaise
2 ½ Tbspwhole grain mustard
1lemon
Juice of
Fresh cracked black pepper
to taste
Instructions
Step 1
1. Preheat the oven to 350F. Wash the corn and potatoes thoroughly. Slice the potatoes in half and cut the corn off the cob. Place onto a large sheetpan.
Step 2
2. In a small bowl, combine the garlic, parsley, basil, oregano and shallot. Add ⅓ cup of olive oil along with salt and pepper. Mix well. Coat the corn and potatoes in the mixture. Season with another sprinkle of salt and pepper. Place the bacon slices in an even line on another sheet pan.
Step 3
3. Bake for 45 minutes until the potatoes are golden brown and cooked all the way through. Check on the bacon after 20 minutes. Remove it once it’s extra crispy (this could take the full 45 minutes since the heat is so low.) Just keep an eye out!
Step 4
4. Combine all your dressing ingredients together in a bowl and mix. Once potatoes/corn have finished cooking, remove from the oven and place in a large mixing bowl. Crumble in the bacon and add the dressing. Mix well. Add chives, green onion and fresh tomatoes. Mix to combine and serve!
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