Fresh Corn and Creamy Potato Salad

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Amazing Appetizers!

2 ears of corn, shucked (about 2 cups)
1 pound baby potatoes, cut in large cubes
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon dried basil
2 tsp diced fresh Rosemary
1/4 teaspoon dried oregano
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

1/2 cup mayonnaise
1 teaspoon spicy brown mustard – can use whole grain mustard as well
2 teaspoon reduced balsamic vinegar
1 tsp Worcestershire Sauce
1/4 cup chopped Italian parsley
1/4 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste

Preheat oven to roast at 450°. Line a baking pan with parchment paper.

In a medium bowl, mix together the olive oil, garlic, and herbs. Add the potatoes and toss to completely coat. Season with salt and pepper.

Spread the potatoes on the lined baking pan, making sure to include all of the marinade.

Roast for 15 minutes. Remove the potatoes from oven. Add the corn, tossing together with the potatoes then return the baking pan to the oven. Roast for an additional 10-15 minutes or until the corn is lightly browned.

Remove from oven, set aside and allow to completely cool.

In large bowl, mix together the mayonnaise, mustard, balsamic vinegar, and parsley. Add the roasted corn and potatoes and toss to completely coat. Taste for salt and pepper, and season with more if desired. If serving immediately, serve at room temperature or else chill and serve chilled.