Try this twist on a classic to add to your July 4th celebration – or any summer get together. Have a healthy, happy and safe Independence Day everyone!
1 lb of Yukon Gold or Red Norland Potatoes, washed but leave the skin on
2 Bell Peppers, chopped (any color)
1 Texas Sweet Onion, chopped
3 ears of Bi-color corn, shucked and kernels sliced off cob
1-2 garlic cloves, minced (optional)
1 Jalepeno pepper, seeded and finely chopped (optional)
2 T extra virgin olive oil
1/4 cup extra-virgin olive oil
2 T apple cider vinegar
Fresh ground pepper and sea salt to taste
Fresh chopped parsley or basil (optional)
Heat oven to 425°. Toss potatoes, onion, peppers, corn and garlic in a large bowl with 2 tablespoons of olive oil. Spread on a lightly oiled baking sheet. Bake until tender and starting to crisp up, about 20 to 30 minutes. Cool to room temperature. Whisk olive oil and vinegar in a large bowl and drizzle over cooled potato mixture and toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours and up to 8 hours. Garnish with parsley or basil just before serving.