Tex Mex Potato Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Yukon gold potatoes, peeled
%%%%% DRESSING %%%%%
1/4 cup: Red wine vinegar,
1 tbsp: Fresh chopped basil,
2: Garlic cloves, minced
1/2 tsp: EACH salt and pepper,
1 tsp: Dijon mustard,
1/8 tsp: EACH chili powder and ground,
1/4 cup: Canola oil,
-cumin,
1 tsp: Sesame oil,
%%%%% SALAD %%%%%
1 each: Red, orange and yellow bell
1 large: Ripe avocado, peeled and
-peppers, seeded and diced
-sliced,
14 ounce: Tin of red kidney beans,
1/4 cup: Shredded fresh basil,
-rinsed and drained,
Directions:
Cook potatoes until fork tender, drain, cool and cut into bite sized
chunks. Mix in remaining salad ingredients. Whisk together the
dressing ingredients, pour over salad, toss gently to coat. Chill
salad for at least 1 to 1-1/2 hours to allow flavours to blend.
Sprinkle fresh basil on top as garnish. Makes 6-8 servings.
For more authentic taste and looks, roast peppers until skin is
charred, peel off blackened skin and then cut into chunks.
Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by:
Sharon Stevens, Mar/95.
Source from luhu.jp
chunks. Mix in remaining salad ingredients. Whisk together the
dressing ingredients, pour over salad, toss gently to coat. Chill
salad for at least 1 to 1-1/2 hours to allow flavours to blend.
Sprinkle fresh basil on top as garnish. Makes 6-8 servings.
For more authentic taste and looks, roast peppers until skin is
charred, peel off blackened skin and then cut into chunks.
Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by:
Sharon Stevens, Mar/95.
Source from luhu.jp