Shery Crow's roasted-potato salad with sweet corn and cider vinegar Recipe

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Shery Crow's roasted-potato salad with sweet corn and cider vinegar
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Ingredients:

Directions:

  1. Heat over to 425 degrees. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 min. Cool to room temp. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover, frig. at least 2 hrs.. and up to 8 hrs. Stir in basil before serving.
  2. Cooking corn: Soak unhusked ears of corn in water for 10 to 15 min. Heat oven to 375 degrees. Cook ears in a shallow pan until kernels are tender, about 25 min. Let cool. Remove and discard husks and silk; slice kernels off cob. Three ears of corn should yield about 1 1/2 c. of kernels.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2420.49 Kcal (10134 kJ)
Calories from fat 1261.33 Kcal
% Daily Value*
Total Fat 140.15g 216%
Sodium 293.72mg 12%
Potassium 5708.83mg 121%
Total Carbs 199.4g 66%
Sugars 17.88g 72%
Dietary Fiber 27.81g 111%
Protein 26.38g 53%
Vitamin C 116.1mg 193%
Iron 12.2mg 68%
Calcium 215.8mg 22%
Amount Per 100 g
Calories 124.64 Kcal (522 kJ)
Calories from fat 64.95 Kcal
% Daily Value*
Total Fat 7.22g 216%
Sodium 15.12mg 12%
Potassium 293.97mg 121%
Total Carbs 10.27g 66%
Sugars 0.92g 72%
Dietary Fiber 1.43g 111%
Protein 1.36g 53%
Vitamin C 6mg 193%
Iron 0.6mg 68%
Calcium 11.1mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 59.3
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Total Fat

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