Sheryl Crow's Roasted-Potato Salad With Sweet Corn And Cider Vinegar

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Self Magazine

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Ingredients

Vegetable oil cooking spray

2 1/2 lbs unpeeled red potatoes, diced into 1/2-inch cubes

1 medium red onion, thinly sliced

2 tablespoons canola oil

Kosher salt

Freshly ground black pepper

1 1/2 cups roasted fresh corn

1 cup diced celery

2 teaspoons garlic powder

1/2 cup extra-virgin olive oil

1/3 cup apple cider vinegar

3/4 cup thinly sliced fresh basil

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