Tuesday, July 7, 2020

Roast Potato salad with grilled corn and red onions
16 small red potatoes, unpeeled, cut in half
olive oil
2 ears corn, silk removed
spice rub
thyme sprigs
1 jar grilled artichokes, sliced
1 red onion, peeled and thickly sliced
2C arugula
5 oz. goat cheese

1/2C pitted kalamata olives
2 Tbsp. sherry wine vinegar
2 Tbsp. champagne vinegar
2 tsp. honey mustard
½ tsp. spice blend of choice
6 Tbsp. olive oil
salt and pepper to taste

Shake all the vinaigrette ingredients in a jar and set aside.  Preheat oven to 400F.  Toss the potatoes with olive oil, salt and pepper, thyme sprigs and spice rub and roast until tender.

Place each ear of corn on a piece of foil, top with thyme sprigs and a drizzle of olive oil, salt and pepper and grill about 15 minutes until tender.  Remove kernels.  Toss the onion slices with olive oil and grill along with the corn.  Toss the potatoes in a bowl with some of the vinaigrette while warm.  Add the remaining ingredients except goat cheese and toss again.  Sprinkle with goat cheese and toss lightly.
MAKES:  8 servings