Return to Easy Vegetable Recipes
Garden Potato Salad
Red potatoes are used in this potato salad, which also features corn kernels, tomato, green pepper and green onion. The oil-and-vinegar dressing is sweetened with a little sugar and has a generous amount of cilantro for flavor.
Ingredients
- 2 1/2 pounds red potatoes, quartered
- Salt and pepper (to taste)
- 1/4 cup + 2 Tbsp. olive oil
- 3 cloves garlic; minced
- 2 ears corn
- 1 lg. tomato, diced
- 1 lg. cucumber, seeded and diced
- 1 green pepper, seeded and diced
- 4 green onions, sliced
- 1/3 cup white vinegar
- 2 Tbsp. sugar
- 1 cup chopped cilantro leaves
Save Recipe
Interact
Method
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, the 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.
Notes:
Number of Servings: 8
Advertisement
