Salad of Vegetables

1 1/2 pounds small red or white potatoes
1-2 ears of fresh sweet corn
2 celery ribs, chopped
4 green onions, chopped
1/2 cucumber, peeled and chopped
1 red or green bell pepper, chopped
1-2 dill pickles, diced
1/2 cup fruity oil, such as walnut, olive, etc.
1/4 cup white wine vinegar
1 tablespoon good quality prepared mustard
2 teaspoons sugar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
parsley, tomatoes, etc. for the top

Scrub the potatoes and microwave, covered, in "Ugly pot" using 5 minutes per pound of potatoes as a guide. When tender, set aside to cool. Wrap the ears of corn in waxed paper and microwave on high, using 3 minutes per ear as a guide. When done, unwrap and set aside to cool. When ready to assemble the salad, place all vegetable and pickles into a beautiful salad bowl. In another bowl or cup, whisk together the ingredients and stir into the vegetables. Adjust the seasonings to your taste. Garnish and serve. Best at room temperature.

Side Dishes Vegetable Dishes Vegetarian