Parboil the potatoes in salted water for 15 minutes. Remove from heat while still firm and let cool in water to keep skins intact. Cut in half and toss with olive oil, garlic, salt and pepper. Preheat the oven to 400 degrees, or light a grill. Roast the potatoes, uncovered, in the oven or skewer and grill until tender and lightly browned. Blanch the ears of corn in boiling water for 3 minutes. Drain, cool and cut the kernels off cobs. Toss the jalapenos in a skillet with the sesame oil and toast lightly. Add the corn just before the peppers are done, stirring vigorously with a wooden spoon to separate the kernels. In a large bowl, combine the cooled roasted potatoes with the corn mixture. Add the tomatoes and parsley and toss with the Balsamic-Dijon Vinaigrette just before serving. Serves 4. VINAIGRETTE: Whisk ingredients together in a mixing bowl. Makes 1/3 cup. Copyright 1997, The Associated Press Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 424 (91%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 0mg||0 %|
|Sodium 37.7mg||1 %|
|Potassium 162.2mg||4 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.1g|
|Protein 2g||3 %|
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Calories per serving: 465
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