Title: Tomato, Corn And Roasted Potato Salad
Categories: Salads, Mc-recipe
Yield: 4 servings

4 c Small red potatoes
Approximately 10- to 12-
-potatoes
3 tb Olive oil
4 Cloves garlic; crushed
Salt; to taste
Freshly ground pepper; to
-taste
2 Ears fresh corn
3 Jalapeno chilies; or more;
-seeded and minced
1 tb Sesame oil
3 c Quartered ripe plum tomatoes
1 c Coarsely chopped fresh
-flat-leaf parsley

-------------------------BALSAMIC-DIJON VINAIGRETTE-------------------------
2 tb Balsamic vinegar
2 ts Dijon-style mustard
3 tb Extra-virgin olive oil
1/2 ts Coarsely ground black pepper
Salt; optional

Parboil the potatoes in salted water for 15 minutes. Remove from heat while
still firm and let cool in water to keep skins intact. Cut in half and toss
with olive oil, garlic, salt and pepper.

Preheat the oven to 400 degrees, or light a grill. Roast the potatoes,
uncovered, in the oven or skewer and grill until tender and lightly
browned.

Blanch the ears of corn in boiling water for 3 minutes. Drain, cool and cut
the kernels off cobs. Toss the jalapenos in a skillet with the sesame oil
and toast lightly. Add the corn just before the peppers are done, stirring
vigorously with a wooden spoon to separate the kernels.

In a large bowl, combine the cooled roasted potatoes with the corn mixture.
Add the tomatoes and parsley and toss with the Balsamic-Dijon Vinaigrette
just before serving. Serves 4.

VINAIGRETTE: Whisk ingredients together in a mixing bowl. Makes 1/3 cup.

Copyright 1997, The Associated Press

Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/

Hanneman 1998 June

Recipe by: The HERALD-MAIL Online Cookbook

By Kitpath on Jun 14, 1998, converted by
MM_Buster v2.0l.