3-4 medium sized Potatoes
1 Apple (sliced or diced)
1/2 cup diced Onion (roughly diced)
1 Zucchini (grated)
1 Corn (roasted & shucked)
2 sprigs fresh Rosemary & Thyme or 1/4 dried
Salt & Pepper to taste
1/2 tbsp Olive Oil
1/2 tbsp Butter
Preheat oven to 400 F.
Cut Potatoes into quarters and cut the quartered pieces into medium sized cubes about 1 inch thick.
Head up a oven safe pan on medium heat for about a minute or two, drizzle with 1/2 tbsp Olive Oil, and toss the Potatoes.
Season with salt & Pepper and allow the Potatoes to sear on one side for about two minutes.
Add Butter, Rosemary, and Thyme and mix.
Place a piece of Corn on a corner of the pan.
Bake in pan in the oven for about 20-30 minutes.
Remove Potatoes & Corn from the oven and allow for cool for a couple of minutes.
Carefully shuck Corn with a knife into a mixing bowl allowing the kernels to fall into the bowl.
Yogurt Dill Salad Dressing...
1 cup Yogurt
1/4 tsp Dill
Pinch of Salt
1/4 tsp Pepper
1 tbsp Olive Oil
1 tsp Water if Yogurt is thick
In a mixing bowl whisk all the ingredients until smooth and creamy.
Add the remaining ingredients into the bowl (Apple, Zucchini, Onion, and dressing) and mix the Potato Salad with a wooden spoon.
Serve with a sprinkle of dill on top.