Sheet Pan Potato Salad

Photo courtesy Foodland Ontario

I don’t know about your family but I know in mine, potato salad is definitely a favourite. BBQs and a spud salad go hand in hand.

Here’s a change of pace one where clean-up is at a minimum. Leave it to Foodland Ontario to come up with a sheet pan version which incorporates extra produce and herbs. And if you’re like me, anytime you can include fresh corn at this time of year, I will go for it.

While the recipe calls for Ontario produce, if you live elsewhere, substitute your local offerings. If there are any leftovers, they can be covered and refrigerated for a couple of days.

Sheet Pan Potato Salad

Preparation Time: 15 minutes
Roasting Time: 25 minutes

Serves 6

1 lb (500 g) mini Ontario Potatoes
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) salt
1/3 lb (150 g) Ontario Green Beans, cut in half (about 2 cups/500 mL)
2 cobs Ontario Corn, kernels removed
1 tbsp (15 mL) capers, well drained and coarsely chopped
1 cup (250 mL) Ontario Cherry Tomatoes, halved

Dressing:
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) grainy mustard
1 clove Ontario Garlic, crushed
Salt and freshly ground black pepper, to taste
2 tbsp (25 mL) chopped fresh Ontario Herbs, such as Parsley, Basil and/or Chives

Cut potatoes in half or thirds so they are equal in size. Place on rimmed baking sheet; drizzle with oil and sprinkle with salt. Stir until potatoes are coated. Roast in 425°F (220°C) oven for 15 minutes. Stir in beans; roast 5 minutes. Stir in corn and capers; continue to roast about 5 minutes or until potatoes are tender. Remove from oven; stir in cherry tomatoes. Set aside.

Dressing: In small bowl, whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.

Drizzle vegetables on sheet pan with dressing; stir to mix. Turn onto small serving platter, sprinkle with herbs. Serve warm or at room temperature.

Nutrition information per serving:
• Calories: 215
• Protein: 4 grams
• Fat: 9 grams
• Carbohydrate: 30 grams
• Dietary fibre: 4 grams
• Sodium: 215 milligrams