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Roasted Vegetable Potato Salad

Recipe and photo by Ellie of  Hungry by Nature .

Recipe and photo by Ellie of Hungry by Nature.

This recipe comes to us from Ellie of Hungry by Nature!

This Roasted Veggie Potato Salad is the perfect, flavor-packed side dish for all of your summer cookouts! It’s made with crispy roasted potatoes, green beans, thinly sliced red onion, corn, lots of fresh herbs, and a lemon vinaigrette. It’s a lighter take on a classic potato salad, and the flavors are so bright and vibrant!

Ingredients

For the Potato Salad

  • 1.5 pounds baby or fingerling potatoes*, halved or quartered depending on their size

  • 3 tablespoons olive oil*, divided

  • Salt and pepper

  • 1 pound green beans*, cut into 1'' pieces

  • 1 ½ cups corn*

  • ¼ medium red onion*, very thinly sliced

  • ¼ cup of herbs*

*Ingredient available to add to your Imperfect box

For the Dressing

  • 4 Tablespoons fresh lemon juice*

  • 1 clove garlic*, minced

  • 1 tablespoon honey mustard

  • 1/4 cup extra virgin olive oil*

  • Salt and pepper

Instructions

  1. Preheat oven to 400℉. Line a large rimmed baking sheet with a silpat liner or parchment paper. Place potatoes on the baking sheet and toss with 1 ½ Tablespoons olive oil, salt, and pepper. Bake for 40 minutes or until golden brown and crispy, tossing once during baking.

  2. While the potatoes are roasting, line a second large rimmed baking sheet with a silpat liner or parchment paper. Add green beans and corn and toss with remaining 1 ½ Tablespoons olive oil, salt, and pepper. Place baking sheet in the oven at the halfway mark of the potatoes and roast for the remaining 20 minutes.

  3. Make the vinaigrette. In a medium bowl, whisk together the lemon juice, garlic, honey mustard, olive oil, salt, and pepper. Set aside.

  4. Once the potatoes, green beans, and corn are finished roasting, let them cool for a few minutes, then add to a large bowl along with the red onion, two-thirds of the vinaigrette, and a couple big pinches of salt and several grinds of freshly cracked black pepper. Toss to combine. Add the herbs and toss once again. Season to taste with additional salt and pepper if desired. Serve immediately with the extra vinaigrette!

Recipe Notes and Variations

Mixed veggie salads like this are a great way to use up the many jars of condiments we all have in our fridges, like salty capers, savory sun-dried tomatoes, or briny olives. Any of these ingredients will add a wonderful pop of contrast to the final salad.