Roasted Potato Salad with Sweet Corn and Cider Vinegar

This recipe was posted in Self Magazine, and comes to them from Sheryl Crow.  I'd take her hints on how to lighten the fat out of potato salad; she's got a rockin bod!  She swaps fatty mayo with olive oil and cider vinegar for refreshing and light flavor.

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  (approx 3 ears of 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

Heat oven to 425°. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 minutes. Cool to room temperature. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover; refrigerate at least 2 hours and up to 8 hours; stir in basil before serving.