* Exported from MasterCook *

                          Confetti Potato Salad

Recipe By     :Plain Dealer
Serving Size  : 6     Preparation Time :0:45
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  potato
  10            ounces  frozen corn -- thawed
  5        tablespoons  vinegar
     1/4      teaspoon  salt
  1                     garlic clove -- minced
     1/2           cup  olive oil
     1/2                red onion -- minced
  1                cup  cherry tomatoes -- quartered
     3/4           cup  parsley -- fresh
  1         tablespoon  basil leaves -- crushed

Quarter potatoes lengthwise and cut into 3/4" slices.  Boil potatoes until
tender.  Put in a large bowl and add corn kernels.  Toss with one
tablespoon of vinegar.  In a small bowl, dissolve the salt in remaining
vinegar.  Add garlic clove then gradually beat in oil.  Pour dressing over
potatoes and corn.  Add remaining ingredients and season to taste with
salt and pepper.  Cover and chill overnight if desired.



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Per Serving (excluding unknown items): 306 Calories; 19g Fat (52.3%
calories from fat); 4g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 104mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 3
1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0