Dress an ear of corn with olive oil, salt and pepper. Place in a preheated 350 degree oven for 30 minutes. Turn to make all sides a golden color.

Cube the potatoes, leaving the skin on. Put the potatoes in a pot with salt and water. Bring to a boil. Cook the potatoes until a knife can be inserted into the potato, approximately 3 to 5 minutes. Do not overcook the potatoes, as they will get mushy.

When cooked, drain thoroughly. Dress the potatoes with rice vinegar. Allow the mixture to cool. When cool, discard any excess vinegar.

Slicing the carrots, steam the carrots until a little tender, but leaving some crisp to it.

Add the remaining ingredients into the potato mixture. Mix carefully. Cover with a plastic wrap and refrigerate overnight.

Garnish with extra chopped chives.

Per serving: 358 Calories (kcal); 29g Total Fat; (68% calories from fat); 8g Protein; 22g Carbohydrate; 169mg Cholesterol; 385mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serves: 8

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