Garden Potato Salad

5 hours Prep: 25 minutes Cook: 25 minutes

97 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

2 1/2	pounds	red potatoes	quartered
1	x	salt and black pepper
1/4	cup	olive oil	Plus 2 tb
3	Cloves	garlic	minced
2	each	corn cobs
1	large	tomato	diced
1	large	cucumber	seeded and diced
1	Green	black pepper	roasted, seeded, diced
4	each	scallions, spring or green onions	sliced
1/3	cup	white vinegar
2	tablespoons	sugar
1	cup	cilantro leaves

Directions

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.

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Nutrition Facts

Serving Size 114g

Amount per Serving

Calories 97 33% of calories from fat

	% Daily Value*
Total Fat 4.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 12mg	0%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 2.0g	5%

Vitamin A	3%		Vitamin C	11%
Calcium	4%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I like to add a clove of garlic to the butter (actually I use olive oil) and use very old Canadian cheese for more bite then fry for a long time (20 minutes) at lower temperature for a super incredible crispy crust. Sometimes will add a slice of ham and chopped scallions (green onions). Serve it sliced on the diagonal with some ketchup for dipping. The crusty garlic on the outside really turns grilled cheese into something special.

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