I love potato salad, but despise mayonnaise. This is a healthy alternative to a potato salad with mayo. Serves 6. 

INGREDIENTS:

2lbs baby red potatoes, halved
2 ears of corn, husks off
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1 jalapeño, deseeded and diced
½ tsp cumin
¼ tsp ancho chili pepper powder
1 Tbsp of JF Universal Salt
1 tsp fresh cracked black pepper
3 Tbsp garlic olive oil

TOPPINGS

1 Tbsp fresh dill, roughly chopped
Green onion, sliced thin 

PROCESS

Preheat your oven to 400º.  Toss the potatoes, bell peppers, and jalapeño with cumin, ancho chili pepper, JF Universal Salt, pepper, minced dill, and garlic olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn. Drizzle the corn with olive oil and roast with the other vegetables. Put the pan on a middle rack in the oven and bake.

When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Add the remaining fresh dill and green onion to garnish. The leftovers are amazing for eggs in the AM just add crumbled bacon.

Recipe adapted from Aberdeens Kitchen