Roasted Corn Potato Salad

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Roasted Corn Potato Salad

Source: 3ABN

 

8 c. potatoes, peeled

1 - 2 tsp. salt

1 1/2 oz. Tofutti Better than Cream Cheese

1 tsp. parsley

1 tsp. salt

1 1/2 c. corn

1/4 c. onion, minced

1- 2 Tbsp. olive oil

2 c. black olives

3 Tbsp. Vegenaise

 

1. Place the peeled potatoes in a large saucepan. Cover with water and

sprinkle with 1 - 2 tsp. salt. Bring to a boil, then reduce heat to simmer.

Cook until potatoes are just tender. Drain. Cut into dices when the potatoes

have cooled.

 

2. In a mixing bowl, combine Tofutti Better than Cream Cheese, parsley, 1

teaspoon salt and olives, Mix well and set aside.

 

3. In a small skillet. sauté onion in olive oil until clear. Add corn and

sauté until slightly golden. Add the onion and corn mixture to the potatoes.

Fold in cream cheese mixture until well blended. Serve warmed or chilled.

 

Yield: 12 cups

Option: Try adding 1/2 cup pimento, dill pickle or green peas instead of

corn. Absolutely delicious!