Garden Potato Salad
Serving Size : 16 Preparation Time: 0:0
Ingredients for prepare Garden Potato Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | pounds | red potatoes - quartered |
salt pepper
garden potato salad |
| 1/4 | cup | plus 2 tb olive oil |
| 3 | cloves | garlic - minced |
| 2 | ears | corn |
| 1 | large | tomato - diced |
| 1 | large | cucumber - seeded and diced |
| 1 | | green pepper; roasted - seeded, diced |
| 4 | | green onions - sliced |
| 1/3 | cup | white vinegar |
| 2 | tablespoons | sugar |
| 1 | cup | cilantro leaves |
recipe Garden Potato Salad
Arrange potatoes in single layer in large roasting pan. Season to
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taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at
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450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool. With sharp
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knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green
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onions. Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour
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over vegetable mixture tossing to coat. Season to taste with salt. Chill
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several hours for best flavor. Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 grams fat; 18
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grams carbohydrates; 2 grams protein; 0.62 gram fiber. Christie Aspegren, September 93 Round
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Robin.
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