Betsy just requested this one… 

I love this potato salad, especially living in California, because we can get such fresh veggies.  I’m not a huge fan of mayo/mustard potato salad, so this kind of mixes it up.  It’s beautiful on the plate too! I can’t access the Roasted Potato recipe part, so we always just guess how many potatoes to use (we use 2lbs of Yukon Gold potatoes, spread them on a roasting pan with olive oil and S&P, roast at 450 degrees until soft), or you can just use the recipe for Roasted Potatoes posted below by Betsy.  I love the flavor of roasted Yukon Golds and the roasted corn. Yum!

Roasted Potato Salad

recipe courtesy Finecooking.com

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
2lbs roasted Yukon Gold or Red Potatoes
3 Tbs. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.