Smashed Potato and Corn Salad with Rosemary Vinaigrette

Smashed Potatoes
- 2 lb assorted baby potatoes (1 kg)
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp fresh Italian parsley, minced (15 mL)
- 3 garlic cloves, minced (3)
- 2 Tbsp fresh minced chives, for garnish (30 mL)
Summer Corn
- 2 ears of corn, shucked, cooked and kernels removed (2)
Beurre Noisette, Brown Mustard & Fresh Rosemary Dressing
- 1/4 cup unsalted butter, cut into pieces (60 mL)
- 1/3 cup virgin/cold-pressed canola oil (75 mL)
- 1 1/2 Tbsp honey mustard (22 mL)
- 2 tsp fresh rosemary, minced (10 mL)
Smashed Potatoes
1. Preheat oven to 425°F (220°C). In a large pot, place baby potatoes and fill with enough water to cover by 1-inch (2.5 cm). Bring water to a boil and cook potatoes until tender, about 15 minutes; drain potatoes.
2. Place potatoes on a baking sheet lined with a silicone mat. Using a potato masher or fork, gently flatten potatoes. Drizzle with canola oil and top with parsley and garlic. Bake in oven for about 15 minutes or until potatoes start to brown.
3. Remove potatoes from oven, season with salt and pepper and let cool.
Beurre Noisette, Brown Mustard & Fresh Rosemary Dressing
1. Place butter into a light-coloured pan or pot to observe colour change of butter. Set over medium heat. Let butter melt and stir often.
2. Keep stirring as the butter starts begin to bubble and foam. As soon as it begins to brown, transfer butter to a heatproof bowl to cool.
3. When cooled, combine butter with remaining ingredients in a glass jar with a resealable lid. Shake vigorously until mixed. Season with salt and pepper to taste.
To Assemble
1. In a large serving bowl, gently combine potatoes, corn and chives. Drizzle each serving with 1 Tbsp (15 mL) Dressing.