What You Need:

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
1/4 C of white wine vinegar
2 cloves of garlic, minced
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

How to Make It:

Cover the potatoes with water and place over medium heat.
Bring the water to a brisk boil; reduce the heat to low and simmer 12 or until tender.
Drain the potatoes and allow them to cool to room temperature.
Place the cooled potatoes into a large serving bowl.
Toss in the red pepper, corn, celery, carrot, green onion and cheese.
Place the oil and vinegar together in a mixing bowl.
Add the garlic, thyme, salt, sugar, garlic powder and pepper and whisk until well blended.
Add the vinaigrette to the vegetables and gently toss until all the vegetables are well coated.

Makes 12 servings

Preparation Time: approximately 30 minutes

Chill this dish or serve it at room temperature either way it will hit the spot on a hot summer day