Roasted-Potato and Sweet Corn Salad

  • 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!