Roasted Corn on the Cob and Red Potato Salad

1-1/2 lbs small red potatoes, halved
4 ears fresh corn, shucked & cut into thirds
2 Tbsps olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
10 fresh basil leaves, cut into strips (chiffonade)
Pepper Vinaigrette (recipe below)

Preheat oven to 450. Toss potatoes & corn with oil & spread in a single layer on a foil-lined baking sheet. Sprinkle evenly with sea salt & pepper; roast at 450 for 40 minutes, stirring occasionally, until potatoes are tender and golden brown.

Sprinkle potatoes and corn with basil, and toss with Pepper Vinaigrette in a large bowl. Season with additional salt & pepper, if desired. Serve warm or at room temperature. 6 servings.

Pepper Vinaigrette

2 T minced red or yellow bell pepper
1 T chopped fresh chives
1 T chopped fresh basil
2 tsps Dijon mustard
½ tsp sugar
½ tsp salt
1/8 tsp black pepper
2 T white wine vinegar
¼ cup olive oil

Combine all ingredients in a small bowl & whisk until well blended. Makes about 1/3 cup.

Source: Sara Foster