MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Garden Potato Salad
  Categories: Salads, Potatoes
       Yield: 16 Servings
    2.50 lb Red potatoes, quartered
            Salt, pepper
    0.25 c  Plus 2 tb olive oil
    3.00    Cloves garlic; minced
    2.00    Ears corn
    1.00 lg Tomato; diced
    1.00 lg Cucumber; seeded and diced
    1.00    Green pepper; roasted,
            - seeded, diced
    4.00    Green onions; sliced
    0.33 c  White vinegar
    2.00 tb Sugar
    1.00 c  Cilantro leaves
   Arrange potatoes in single layer in 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 20 to 25 minutes or until
   potatoes are tender and lightly browned. Let cool.
   With sharp knife, remove corn kernels from cob.  Toss together cooled
   potatoes, tomato, cucumber, green pepper, corn kernels and green
   Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro
   together in blender or food processor.  Pour over vegetable mixture
   tossing to coat. Season to taste with salt. Chill several hours for
   best flavor.
   Each serving contains about: 124 calories; 26 mg sodium; 0
   cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein;
   0.62 gram fiber.
   Christie Aspegren, September 93 Round Robin.