Garden Potato Salad

Serves 16
Arrange potatoes in single layer in large roasting pan.
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.
Let cool.

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.