Sheet Pan Potato Salad

Sheet pan suppers are as popular as ever as clean-up is minimal. Here is a favourite summer salad made the sheet pan way using some extra seasonal produce and fresh Ontario herbs to add interest. Leftovers can be covered and refrigerated for a couple of days.

Preparation Time: 15 minutes
Roasting Time: 25 minutes
Serves 6

Ingredients:

• 1 lb (500 g) mini Ontario Potatoes
• 1 tbsp (15 mL) olive oil
• 1/4 tsp (1 mL) salt
• 1/3 lb (150 g) Ontario Green Beans, cut in half (about 2 cups/500 mL)
• 2 cobs Ontario Corn, kernels removed
• 1 tbsp (15 mL) capers, well drained and coarsely chopped
• 1 cup (250 mL) Ontario Cherry Tomatoes, halved

Dressing:

• 3 tbsp (45 mL) olive oil
• 2 tbsp (25 mL) red wine vinegar
• 1 tbsp (15 mL) grainy mustard
• 1 clove Ontario Garlic, crushed
• Salt and freshly ground black pepper, to taste
• 2 tbsp (25 mL) chopped fresh Ontario Herbs, such as Parsley, Basil and/or Chives

 

Directions:

Cut potatoes in half or thirds so they are equal in size. Place on rimmed baking sheet; drizzle with oil and sprinkle with salt. Stir until potatoes are coated. Roast in 425°F (220°C) oven for 15 minutes. Stir in beans; roast 5 minutes. Stir in corn and capers; continue to roast about 5 minutes or until potatoes are tender. Remove from oven; stir in cherry tomatoes. Set aside.

Dressing: In small bowl, whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.

Drizzle vegetables on sheet pan with dressing; stir to mix. Turn onto small serving platter, sprinkle with herbs. Serve warm or at room temperature.

Nutritional Information:

1 Serving

PROTEIN: 4 grams
FAT: 9 grams
CARBOHYDRATE: 30 grams
CALORIES: 215
FIBRE: 4 grams
SODIUM: 215 mg