MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tex-Mex Potato Salad
Categories: Potatoes, Vegetables, Dairy, Herbs, Chilies
Yield: 12 servings
2 md Ears sweet corn
1 lg Sweet red pepper
2 lb Small red potatoes
1 md Ripe avocado; peeled, pitted
- diced
1 c Grape tomatoes; halved
2 Green onions; in 1/2"
- slices
1/4 c Sour cream -OR-
1/4 c Plain Greek yogurt
1/4 c Mayonnaise
1/4 c Salsa
2 tb Lime juice
1 tb Red wine vinegar
2 ts Pickled jalapeno slices;
- chopped
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Ground cumin
1/4 ts Pepper
1 ds Cayenne pepper
Fresh cilantro leaves
Set oven @ 400°F/205°C.
Place corn and red pepper on a greased baking sheet. Roast until
lightly charred, 20-25 minutes, turning once. Let cool. Peel off
and discard skin from pepper. Remove stem and seeds. Cut pepper in
1/2" pieces. Cut corn from cobs; set aside.
Meanwhile, place potatoes in a large saucepan; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12
minutes. Drain and cool. Cut potatoes in half; place in a large
bowl. Add roasted red pepper and corn, avocado, tomatoes, and green
onions.
Place sour cream, mayonnaise, salsa, lime juice, vinegar,
jalapenos, salt, and seasonings in a blender. Cover and process
until blended. Pour over potato mixture; toss to coat. Refrigerate,
covered, until chilled. Serve sprinkled with fresh cilantro leaves.
Recipe by Dianna Ackerley, Cibolo, Texas
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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