Garden Potato Salad
Arrange potatoes in single layer in large roasting pan.
- 2½ pounds - Red potatoes, quartered
- Salt & pepper
- 1/4 cup, plus 2 tablespoons - Olive oil
- 3 cloves - Garlic, minced
- 2 ears - Corn
- 1 large - Tomato, diced
- 1 large - Cucumber, seeded & diced
- 1 - Green pepper, roasted, seeded & diced
- 4 - Green onions, sliced
- 1/3 cup - White vinegar
- 2 tablespoons - Sugar
- 1 cup - Cilantro leaves
Season to taste with salt & pepper.
Combine ¼ cup olive oil & garlic.
Drizzle over potatoes.
Bake at 450° 20 to 25 minutes or until potatoes are tender and lightly browned.
With sharp knife, remove corn kernels from cob.
Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels & green onions.
Blend vinegar, remaining 2 tablespoons oil, sugar & cilantro together in blender or food processor.
Pour over vegetable mixture tossing to coat.
Season to taste with salt.
Chill several hours for best flavor.