We had a lovely long weekend, and I hope you did too. Lots of time spent outside enjoying the sunshine. This weekend was our annual BIG family birthday barbeque. Six people in our extended family have birthdays in either June or July...so we put them all together and celebrate! Our contribution to the party this year was salad. Be sure to check out our full collection of delicious party salads.
I opted to make the warm potato, corn, and sausage salad - a great picnic salad that everyone will love. We have been making our way through the calendar and as of July we are over halfway through! Hard to believe. So, since I was bringing this salad to a party with around 14 people, I adjusted the quantities to accommodate a hungry crowd.
Warm Potato Salad with Corn and Roasted Veg
3 lb small white and red Ontario potatoes, scrubbed and quartered
1 each Ontario sweet red and orange peppers
3 cobs of Ontario sweet corn
3 Ontario green onions, sliced
2 cups diced turkey kielbasa
Potato Salad Dressing
⅔ cup olive oil
4 tablespoon red wine vinegar
1 Ontario garlic clove, minced
¼ teaspoon each salt and pepper
1. Place scrubbed and quartered potatoes in a large pot of cold water, and bring to a boil.
2. Reduce the heat to a simmer and cook until tender, approximately 10 minutes.
3. Drain the potatoes and set aside.
4. Cut red and orange peppers into quarters, coat with olive oil.
5. Place pepper slices and cobs of corn onto a preheated BBQ.
6. Grill until peppers are soft and charred. Grill until corn is cooked. Approximately 10 minutes.
7. Once removed from the grill let cool and then peel the peppers.
8. Chop peppers and add to a large serving bowl.
9. Cut kernels from the corn and place it in the large serving bowl.
10. Add potatoes, kielbasa and green onions to the serving bowl.
11. To make the dressing, combine oil, vinegar, garlic, salt and pepper in a container with a tight fitting lid.
12. If you are taking this salad to a party, keep the dressing separate from the salad until you arrive.
13. When ready to serve add dressing and herbs to the salad.
This salad was a big hit at our dinner. We made a pasta salad with the dressing; cooked rotini pasta, julienned basil and dressing. The pasta salad was an extra treat for the kids at the party who didn't want to eat the potato salad. We are really looking forward to enjoying the leftovers! Another successful dish from the Foodland Ontario 2012 Calendar. And, another great dish to bring along on a picnic.
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