Wesson Recipes

Warm Potato Salad

Name: Warm Potato Salad
Ingredients: 1 lb Fingerling or Baby Potatoes; 1 cup Corn Kernels, frozen; 2 tbsp Wesson Canola Oil; 1 lb Green Beans, blanched, frenched; 3 tbsp Green Onions, sliced; 3 tbsp Parmesan Cheese, grated; 1/4 cup Sour Cream; 1/4 cup Wesson Mayonnaise; 1 1/2 tbsp Lemon Juice; 1/2 tsp Salt; 1/4 tsp Pepper

Product Locator

Cooking Time

20 minutes

Prep Time

5 minutes

Serving Size

6 Servings

Indulge in the ultimate summer sensation with our Warm Potato Salad, a twist on the classic side dish that effortlessly marries simplicity with sophistication. Picture this: multicolor baby potatoes, each roasted to golden perfection, mingle harmoniously with roasted corn and crisp green beans, creating a vibrant medley of flavors and textures. But wait, there’s more.

Elevating this culinary masterpiece to new heights is our hero: the dressing. Crafted with precision and care, it starts with the creamy richness of Wesson Basics Mayonnaise, lending a luxurious smoothness that coats every potato and vegetable with a decadent embrace. But the magic doesn’t stop there. A burst of zesty lemon juice adds a refreshing citrus kick, perfectly complemented by the subtle warmth of freshly ground black pepper, infusing each bite with a symphony of sensations.

A sprinkle of Parmesan cheese adds a final flourish, imparting a delicate nuttiness that ties the dish together in perfect harmony. With every forkful, experience the joy of summer encapsulated in a single dish – a warm potato salad that transcends the ordinary and transports you to culinary paradise.

Visit our Instagram page for more recipe inspiration!

CONTAINS:

Dairy (parmesan cheese)

Ingredients

Warm Potato Salad

Fingerling or Baby Potatoes, multicolor 1 lb.

Corn Kernels, frozen 1 cup.

Wesson Canola Oil 2 tbsp.

Green Beans, blanched, frenched 1 lb.

Green Onions, sliced 3 tbsp.

Parmesan, grated 3 tbsp.

Dressing

Sour Cream 1/4 cup.

Wesson Mayonnaise 1/4 cup.

Lemon Juice 1 1/2 tbsp.

Salt 1/2 tsp.

Pepper 1/4 tsp.

Method

Potato Salad

Cut potatoes in half lengthwise and toss with Wesson Canola Oil. Spread on a parchment lined sheet pan and bake in a preheated oven at 425°F for about 15 minutes or until corn and potatoes start to brown. Add frozen corn to the baking sheet for the last 5 minutes until cooked.

Bring a medium pot of water to a boil. Add frenched green beans to the water and cook for 3-5 minutes, or until tender. Remove from pot and add to a bowl of ice water to stop cooking.

Assembly Method

In a large bowl, combine dressing ingredients. Add the roasted potatoes, corn, and cooked green beans to the bowl. Toss well to combine. Transfer to a serving bowl or plate and garnish with green onions and a generous dusting or parmesan cheese. Tip: this salad can also be served chilled, but serving it warm is the twist on the classic.