Roasted Red White & Purple Potato Salad

Red White & Purple Potato Salad

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Ingredients:

2-3 sacks of a red, white & purple potato medley

2 teaspoons dried thyme

2 cups of corn, fresh or frozen and defrosted

2 cups sliced mixed cherry tomates

8 radishes thinly sliced

2 cups of fresh arugula

1/2 cup pickled onions (recipe available here)

10 basil leaves sliced into ribbons

1 tablespoon dijon mustard

1/3 cup olive oil

juice of 1 lemon

kosher salt and fresh ground pepper

Directions:

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.