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.