Garden Potato Salad
Yield
16 servingsPrep
25 minCook
25 minReady
5 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
red skinned potatoes
quartered |
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
olive oil
Plus 2 tb |
|
| 3 | Cloves |
garlic
minced |
*
|
| 2 | each |
corn cobs
|
* |
| 1 | large |
tomatoes
diced |
|
| 1 | large |
cucumbers
seeded and diced |
|
| 1 | each |
green bell peppers
roasted, seeded, diced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| ⅓ | cup |
white vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
red skinned potatoes
quartered |
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
olive oil
Plus 2 tb |
|
| 3 | Cloves |
garlic
minced |
*
|
| 2 | each |
corn cobs
|
* |
| 1 | large |
tomatoes
diced |
|
| 1 | large |
cucumbers
seeded and diced |
|
| 1 | each |
green bell peppers
roasted, seeded, diced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 79 | ml |
white vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
cilantro
|
|
Directions
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.
