2&1/2 lb Yukon Gold potatoes, quartered1/4 cup plus 2 TB olive oil
3 cloves garlic, minced
2 ears corn
1 large tomato, diced
1 large cucumber, seeded and diced
1 roasted green pepper, seeded and diced
4 green onions, sliced
1/3 cup white vinegar
2 TB sugar (optional)
1 cup cilantro leaves
sea salt, to taste
ground pepper, to taste
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Arrange potatoes in a single layer in a 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 for 20–25 minutes or until potatoes are tender and lightly browned. Let cool.
With a sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions.
Blend vinegar, remaining 2 TB oil, sugar and cilantro together in a blender or food processor. Pour over vegetable mixture, tossing to coat. Season to taste with salt.
Chill several hours for best flavor.
Makes 4 servings.
Source: Whole Foods Market