- 2 1/2 lb. unpeeled red potatoes, diced into 1/2-inch cubes
- 1 medium red onion, thinly sliced
- 2 Tbsp canola oil
- 1 1/2 cups sweet corn
- 1 cup diced celery
- 2 tsp. garlic powder
- 1/2 cup extra-virgin olive oil
- 1/3 cup apple cider vinegar
- 3/4 cup thinly sliced fresh basil
- Salt and pepper, to taste
- Cooking spray
Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper and spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 minutes. Cool to room temperature. Return to bowl, add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl, drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover and refrigerate at least 2 hours and up to 8 hours. Stir in fresh basil before serving, enjoy!