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Ingredients

• 3 lbs.  round red potatoes, cut in 1-inch pieces
• 1 small  red onion, cut in wedges (1/2 cup)
• 6 cloves  garlic, minced
• 2 Tbsp.  olive oil
• 1 cup  frozen whole kernel corn
• 3/4 cup  mayonnaise
• 2 Tbsp.  cider vinegar
• 1 1-oz. envelope  dry ranch salad dressing mix
• 1/4 tsp.  cayenne pepper (optional)
• 1 stalk  celery, bias-sliced
• 3   hard-cooked eggs, peeled and chopped
• 1   avocado, halved, seeded, peeled, and chopped (optional)
•   Salt and ground black pepper
•   Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)

Description

The Vegetables In This Salad Are First Browned To Perfection In The Oven. The Fresh Avocado That's Added Just Before Serving, Provides A Buttery Flavor.

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