Roasted New Potato Salad - cooking recipe

Ingredients

12 new potatoes, cut into 1/4-inch wedges
1/2 c. olive oil
1 ear white corn
2 carrots, julienned
1 c. diced leeks, sauteed
1/3 c. pitted, sliced Kalamata olives
salt and pepper to taste
Pear Vinaigrette (follows)

Preparation

Preheat oven to 400\u00b0.
Cover potatoes with cold water; bring to a boil with 1/4 teaspoon salt and a few leek trimmings.
Cover; cook for 15 to 18 minutes, until potatoes are almost cooked. Drain.
In a metal baking pan, toss potatoes in the olive oil and roast for 30 to 40 minutes, until golden.
Clean corn; wrap in foil.
Roast in oven with potatoes.
Let corn cool; slice kernels off cob.
Toss all ingredients with Pear Vinaigrette; salt and pepper to taste.