This potato salad adds lots of summery vegetables for plenty of crunch. For the best flavor, cover and chill the finished potato salad for several hours before serving.
Special Diets:
Ingredients
Method
Preheat oven to 450°F.
Arrange potatoes in a single layer in a large roasting pan.
Season with salt and pepper.
Combine 4 tablespoons oil and garlic and drizzle over potatoes.
Bake until potatoes are tender and lightly browned, 20 to 25 minutes. Set aside to let cool.
Put green onions, corn, cucumbers, tomatoes, green peppers, and cooled potatoes into a large bowl and toss gently to combine. Set aside.
Put vinegar, sugar, cilantro, and remaining 2 tablespoons oil into a blender or food processor and puree to make a dressing.
Pour dressing into bowl with potato mixture and toss to coat.
Season to taste with pepper.
Nutritional Info
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.