Roasted Potato Salad.

I saw this one in the local newspaper this week, and it spoke to me. Maybe I'll actually find time to make it soon.

Roasted Potato Salad

1 small (4.5 ounce) can mild green chiles, undrained
3 pounds red new potatoes, cut into halves or quarters
3 tablespoons corn oil
½ cup olive oil
3 tablespoon white wine vinegar
1/3 cup chopped purple onion
1 teaspoon salt
½ cup crumbled Queso fresco (optional but tasty)

Preheat oven to 400 degrees. Place potatoes in a large ziploc bag and toss with corn oil to coat; then spread potatoes out onto a large baking sheet a single layer. Bake the potatoes for 35-40 minutes, stirring them once or twice during cooking.

While potatoes are cooking combine chiles, olive oil, white wine vinegar, onion and salt. Pour hot potatoes into a large bowl and pour dressing over all, stirring to combine. Cover bowl with foil and leave to cool for an hour or so. Serve at room temperature. Just prior to serving crumble cheese over potatoes, if desired.