Gourmet Potato Salad - Chelsey J

3 lbs round red potatoes, cut in 1” pieces

1 small red onion, cut in wedges (½ c)

6 cloves garlic, minced

2 T olive oil

1 c frozen whole kernel corn

¾ c mayo

2 T cider vinegar

1 1-oz envelope dry ranch salad dressing mix

¼ t cayenne pepper (optional)

1 stalk celery, bias-sliced

3 hard-cooked eggs, peeled and chopped

1 avocado, halved, seeded, peeled and chopped (optional)

Salt and ground black pepper

Fresh Italian (flat leaf) parsley, coarsely snipped (optional)

Preheat oven to 425.  Place potatoes, onion and garlic in a 15x10x1” baking pan.  Drizzle olive oil; toss to coat.  Roast, uncovered, 20 minutes.  Stir veggies; add corn.  Roast 15-20 minutes more or until veggies are tender and browned.  Meanwhile, whisk mayo, vinegar, salad dressing mix and cayenne pepper in a large bowl.  Add roasted veggies; toss to coat.  Stir in celery, eggs and avocado.  Season to taste with salt and pepper.  Transfer to serving dish.  Sprinkle with parsley.  Serve warm or chilled.  Makes 12 servings.

TO MAKE AHEAD: combine all ingredients except the avocado.  Cover and chill up to 24 hours.  Just before serving stir in avocado.  Thin dressing with a little milk if needed.

From the kitchen of Chelsey Jorgensen