Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Red potatoes, quartered |
| \N \N | Salt, pepper |
| ¼ cup | Plus 2 tb olive oil |
| 3 \N | Cloves garlic; minced |
| 2 \N | Ears corn |
| 1 large | Tomato; diced |
| 1 large | Cucumber; seeded and diced |
| 1 \N | Green pepper; roasted, seeded, diced |
| 4 \N | Green onions; sliced |
| ⅓ cup | White vinegar |
| 2 tablespoons | Sugar |
| 1 cup | Cilantro leaves |
Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine ¼ 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.
Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein; 0.62 gram fiber.
Christie Aspegren, September 93 Round Robin.