Roasted Potato Salad
Created 06/11/11

5 lbs baby red potatoes, scrubbed well, cut into bite size cubes

2 bunches of spring green onions, chopped white and green parts both

1 lb of asparagus, cleaned and cut into bite size pieces

4 corn on the cobs, remove corn from cob with sharp knife

1 pint cherry tomatoes, cleaned and halved

2 to 3 tablespoons chopped fresh basil, parsley

8 cloves of garlic peeled and minced

Olive Oil

Salt / Pepper

In a large bowl, combine green onions and potatoes with about 3 tablespoons of olive oil and season with salt and pepper, coat well and spread single layer on a cookie sheet or stone. Put in oven @ 425 degrees for about 20 minutes until vegetables are soft and golden color.

Put cut asparagus in a bowl and coat with approximately 1 to 2 tablespoons of olive oil, season with salt and pepper. Put asparagus single layer on a cookie sheet or stone and place in oven for about 15 min or less.

Put the cut corn in a sauté pan with about ½ tablespoon of olive oil, halved tomatoes and minced garlic, season with salt and pepper. Sauté for about 5 to 7 minutes or until tomatoes shrivel a little. Remove from heat and put in a large serving bowl and top with fresh chopped basil and parsley.

Put roasted red potatoes and asparagus in bowl and toss well.

It is possible you may have to add another tablespoon of olive oil (optional).

Season dish with salt and pepper as needed.