Tex-Mex Potato Salad
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| > from: crobin4...@aol.com |
| > it's getting to be potato salad weather at our house. i'd like to see |
| > some of your favorite potato salad recipes! |
| |
| |
| | salad |
| 2-1/2 lb. | yukon gold potatoes, peeled |
| 1 | each red, yellow and orange bell peppers, seeded and diced |
| 1 can | (14 oz) kidney beans, rinsed, drained |
| 1 large | ripe avocado, peeled and sliced |
| 1/4 cup | fresh basil, chopped |
| |
| | dressing |
| 1/4 cup | red wine vinegar |
| 1/4 cup | vegetable oil |
| 2 clove | garlic, minced |
| 1 Tbsp | fresh basil, chopped |
| 1 tsp | dijon mustard |
| 1 tsp | sesame oil |
| 1/4 tsp | cayenne |
| 1/4 tsp | cumin |
| | salt and pepper to taste |
| |
| boil potatoes until tender. drain, cool and dice. toss with other salad |
| ingredients. combine dressing; mix well. pour over salad; gently toss to |
| coat. chill for 1 to 2 hours and serve. barbecue & grilling newsletter. |
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| (ID: 13076) Mirror: rec.food.recipes: Sun, Apr 27, 2003 |