June 30, 2016

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Food › recipe › salad › side › vegetable ›



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Roasted Potato Salad with Corn - June 2016 Mystery

(serves 12-16)
5 lbs red potatoes cleaned and cubed.
2 red onions thinly sliced 
4 T olive oil
  Toss together with salt and pepper and spread across 1 or 2 large cookie sheets.  Bake in 425* oven for 30 minutes stirring occasionally.  Cool to room temp.
Meanwhile, in large bow place:
                     3 C frozen corn, thawed
                     2 cups celery, diced
  Add cooled potatoes.  Mix together 1/2 cup olive oil, 2/3 cup cider vinegar, 1/2 cup roasted red pepper dressing.  Pour over potato mixture and toss well. Just before serving top with 1/2 cup chopped fresh basil and 1/2 cup shredded Parmesan cheese.

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