My husband and I adapted this recipe from one I got in my "Dinner-in-a-Bag Kit" from my local farmer's market last summer. It's a great alternative to the same old mayonnaise-y, gloppy, potato salad!
1 leek, cut in half lengthwise & sliced thin.
2 lbs. waxy potatoes (fingerling or red potatoes) diced
2 peppers cut into large chunks
1/4 cup corn (fresh or frozen)
1/4 cup EVOO
salt & pepper
1/4 cup balsamic vinegar
pinch of salt
pinch of sugar
1 tsp. Old Bay seasoning
-Preheat oven to 400 degrees.
-Slice leeks & place in a large bowl of cool water. Swirl them around with your hand so they separate and any soil will sink to the bottom. Lift the leeks out of the bowl and set on a clean towel to dry.
-On a sheet pan, toss the potatoes with the EVOO until they are evenly coated. Season them with salt & pepper and roast for 15 minutes.
-Add the peppers, leeks and corn and continue roasting for another 10-15 minutes or until the potatoes are golden brown & the peppers are crisp & tender.
-Whisk together the vinegar, salt, sugar & old bay seasoning and toss over the warm potato mixture.
-Serve warm or at room temperature.