Tex mex potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Yukon gold potatoes, peeled |
| ¼ | cup | Red wine vinegar |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Dijon mustard |
| ¼ | cup | Canola oil |
| 1 | teaspoon | Sesame oil |
| 1 | each | Red, orange and yellow bell peppers, seeded and diced |
| 14 | ounces | Tin of red kidney beans, rinsed and drained |
| 1 | tablespoon | Fresh chopped basil |
| ½ | teaspoon | EACH salt and pepper |
| ⅛ | teaspoon | EACH chili powder and ground cumin |
| 1 | large | Ripe avocado, peeled and sliced |
| ¼ | cup | Shredded fresh basil |
Directions
%%%%% DRESSING %%%%%
%%%%% SALAD %%%%%
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 1-½ 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.