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.

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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.

Wesson Mayonnaise

In a large bowl whisk together all ingredients other than oil using a fine whisk.

Slowly drizzle in Wesson Canola Oil, whisking vigorously. The mayonnaise will be thin at first but slowly thicken as more oil is added. It is important to add the oil slowly or the emulsion may break. Store in the fridge for up to one week.

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.