This a great accompaniment to the Summer Breeze ribs. Oh yum this is going to be goood!!
3 pounds red potatoes, cut in 1 inch pieces
1 small red onion cut in wedges
6 cloves garlic minced
1 cup frozen whole corn
3/4 cup mayonnaise
2 tablespoons cider vinegar
1- 1oz envelope dry ranch salad dressing mix
1/4 teaspoon cayenne pepper
1 stalk celery, bias sliced
3 hard cooked eggs peeled and chopped
1 avocado, halved,seeded,and chopped
Salt and pepper to taste
Fresh Italian parsley
1. Preheat oven to 425 Place potatoes, onion and garlic in a baking pan. Drizzle with olive oil, toss to coat. Roast uncovered 20 minutes or until vegetables are tender and browned.
2. For dressing, in a large bowl whisk together mayonnaise,vinegar, salad dressing mix,and cayenne pepper. Add roasted vegetables:toss to coat. Stir in celery,eggs and avocado. Season to taste with salt and pepper. Sprinkle with parsley. Serve warm or chilled.