2 lbs Fingerling Potatoes
1 large red onion, sliced, making rings
1 cup corn kernels, fresh or frozen
Salt and pepper
2 or 3 jalapenos peeled and seeded to liking and cut in half lengthwise
1/2 pint ripe cherry tomatoes, cut in half
1/4 cup chopped cilantro (optional)
Garlic Oil (minced garlic soaked in extra virgin olive oil, then strained)
Roast or grill potatoes in garlic oil with salt and pepper until tender, covered. When potatoes are cooled, slice in half diagonally.
While potatoes are roasting, heat 1/2 tablespoon garlic oil in a small saute pan. Add corn and small amount of salt. Cook for 1 minute. Add water and cover pan. Cook until tender on low heat for 2 or 3 minutes.
Brush potatoes, onions and chilies lightly with garlic oil and sprinkle with salt and pepper. In large frying pan, saute until edges brown or grill until lightly browned.
In a food processor or blender, add sauted or grilled jalapenos, 2 tablespoons lime juice, 1 tablespoon Champagne vinegar (or white vinegar), 1/4 cup olive oil, and 1/4 teaspoon salt. Blend until smooth and season with cayenne pepper (to taste).
Add vinaigrette to potatoes and toss lightly. Add salt and pepper to taste.
Serves 4 to 6