This Summer Salad is a colorful addition to 4th of July picnics and backyard barbecues. Red peppers, corn, celery, carrots and green onions mix with potatoes in zesty homemade vinaigrette. Serve chilled or fresh from the kitchen.
5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 cup of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 cup mozzarella cheese, cubed
2/3 cup olive oil
2 cloves of garlic, minced
1/4 cup 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
Boil potato chunks until tender (about 12 minutes).
Drain well and set them aside to cool to room temperature.
Combine pepper strips, corn, celery, carrots, green onions and cheese into a large serving bowl.
Add the cooled potato chunks.
Toss the vegetables to mix well.
In a small mixing bowl, combine oil, vinegar, thyme, salt, sugar, garlic powder and pepper. Whisk to blend thoroughly.
Pour the vinaigrette over the vegetables and gently toss to coat.
Chill or served immediately.