Summer Salad Recipe

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
2 cloves of garlic, minced
1/4 C of white wine vinegar
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

Put the potato chunks into a large saucepan and cover the potatoes with water.

Place the pan on medium heat and bring the water to a steady boil.  Reduce the heat to low, cover and cook the potatoes for 12 minutes or until tender.  Drain the potatoes well and allow them to cool to room temperature.  Place the pepper strips, corn, celery, carrots, green onions and cheese into a large serving bowl.

Add the cooled potatoes and toss gently to combine.  Pour the oil into a small mixing bowl.  Whisk the garlic, vinegar, thyme, salt, sugar, garlic powder and pepper into the oil.  Pour the vinaigrette over the vegetables and gently toss to coat.

Makes 12 servings

Preparation Time:  approximately 30 minutes

This salad is quite colorful and very tasty on a hot summer day.  It can be served at room temperature or it may be chilled if you prefer.