Need a side dish that’s fresh, easy, and crowd-pleasing? This corn and tomato salad with roastedpPotatoes is your answer! Perfect for those busy weeknights or last-minute gatherings, it’s packed with roasted Little Potatoes, sweet corn, and juicy tomatoes, all tossed in a creamy herb dressing. And hey, if you don’t have time to whip up the dressing from scratch, your favorite store-bought ranch or vinaigrette will work just as well. This dish is colorful, wholesome, and guaranteed to make both little ones and grown-ups happy!

Prep
10 mins
Cook
30 mins
Serves
6
Ingredients
17
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Equipment

  • Bowl
  • Mason jar

Ingredients

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  • 2 lbs Little Reds™, roasted and halved
  • 1 cup green beans, cooked
  • 1 cup corn, cooked
  • 1 cup little tomatoes (grape, teardrop etc.), quartered
  • 1/4 cup green onions, chopped
  • (To taste) kosher salt
  • (To taste) cracked black pepper
  • 1 cup mayonnaise
  • 1 tsp onion powder
  • 2 tsp fresh chives, chopped (or finely diced green onion)
  • 2 tsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp oregano, dried
  • 1/2 tsp thyme, dried
  • 1 1/2 cups buttermilk
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Instructions

  • Step 1

    Place all salad ingredients in a bowl and toss well.

  • Step 2

    For the dressing, place all of the ingredients in a mason jar and shake well for five minutes, scraping down the sides and adjusting if necessary, then add desired amount to the salad mixture.