Baked Corn and Potato Salad Recipe | Easy Vegetarian and Vegan Meals

👉 Baked Corn and Potato Salad Recipe | Easy Vegetarian and Vegan Meals | Potato Recipes. This healthy potato salad made with sweet corn is perfect for your easy vegetarian and vegan meals – a delicious potato salad recipe loaded with vegetables. This easy potato recipe made with corn is a great way to add high-fiber to your plant based diet. A healthy potato salad recipe with easy salad dressing makes a delicious summer salad. So try this healthy vegetarian potato recipe / corn recipe for your next backyard barbecue party. A healthy potato recipe to add to your vegan, vegetarian and plant based lunch or dinner menu / vegetarian meals. Healthy potato recipes / meals for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan potato recipe. Is there another potato recipe you’d like to see me prepare?

▶️ BAKED CORN AND POTATO SALAD RECIPE INGREDIENTS: (3 to 4 servings approx.)

To bake the potatoes:
750g to 800g Yellow (Yukon Gold) Potatoes – chopped into 1 Inch thick pieces/cubes
Salt to taste (I have added 1/2 Teaspoon of pink Himalayan salt)
1/2 Tsp Black pepper

Other salad ingredients:
700g / 2 Sweet Corn (350g each approx.)
100g / 3/4 cup red onion – chopped
225g / 1+1/2 cup Red bell pepper – chopped in 1/4 inch pieces
1/2 to 3/4 cup / 25g to 70g Parsley – finely chopped

Salad Dressing:
2 Tablespoon Lemon juice or to taste
2+1/2 to 3 Tablespoon Olive oil (I have added organic cold pressed olive oil)
1/2 Tsp / 1 minced Garlic clove or to taste
1 Teaspoon Paprika (NOT SMOKED)
1 Teaspoon Sumac
Salt to taste (I have added 1/2 Teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (optional)

Baking Tray
Parchment paper

▶️ METHOD:

PRE-HEAT THE OVEN TO 400F.

Clean the corn by removing the husk and chopping off the tips of the corn. Wrap the corn individually in parchment paper and set aside. Peel, rinse the potatoes and wipe them dry with a clean kitchen napkin. CHOP THE POTATOES IN TO 1 INCH CUBES. Transfer to a large bowl. Add salt, ground black pepper, olive oil and mix well. Transfer the potatoes to a baking tray lined with parchment paper. Spread out the potatoes in a single layer. Bake the corn and potatoes in 400F pre-heated oven for about 35 to 40 minutes or until potatoes are cooked through/tender.

👉 Baking time depends on the type of oven and the freshness of the ingredients etc. – So use your judgement and ADJUST THE BAKING TIME ACCORDINGLY.
✅ 👉 YOU CAN TEST BY POKING THE POTATO WITH A FORK, PARING KNIFE, OR SKEWER. IF THE UTENSIL SLIDES EASILY ALL THE WAY TO THE CENTER, THE POTATOES ARE DONE.

To make the salad dressing, add the lemon juice, olive oil, paprika, sumac, salt, and cayenne pepper to a small bowl. Mix well until well combined. Set aside for later.

Once baked, remove from the oven and rest the tray on a wire rack. Remove the corn from the parchment paper and allow it to cool down a bit. Chop and separate the corn kernels. Transfer the corn kernels to a large bowl, add the baked potatoes, chopped red bell pepper, red onion, parsley and salad dressing. Mix well and serve.

▶️ IMPORTANT TIPS:

👉 Chop the potatoes in to 1 Inch pieces / cubes

👉 Baking time depends on the type of oven and the freshness of the ingredients etc. – So use your judgement and ADJUST THE BAKING TIME ACCORDINGLY

✅ 👉 To test whether the potatoes are cooked, POKE THE POTATO WITH A FORK, PARING KNIFE, OR SKEWER. IF THE UTENSIL SLIDES EASILY ALL THE WAY TO THE CENTER, THE POTATOES ARE DONE.

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Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator 🌱
Easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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