Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Red potatoes, quartered
Salt, pepper
1/4 c Plus 2 tb olive oil
3 Cloves garlic -- minced
2 Ears corn
1 lg Tomato -- diced
1 lg Cucumber -- seeded and diced
1 Green pepper -- roasted,
- seeded, diced
4 Green onions -- sliced
1/3 c White vinegar
2 tb Sugar
1 c Cilantro leaves
Arrange potatoes in single layer in large roasting pan. Season to taste
with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over
potatoes. Bake at 450 degrees 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 and green onions.
Blend vinegar, remaining 2 tablespoons oil, sugar and 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.
