• BH&G 3173

    From Dave Drum@1:3634/12 to All on Wed Jun 30 06:18:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tex-Mex Potato Salad
    Categories: Potatoes, Vegetables, Chilies, Herbs, Beans
    Yield: 12 Servings

    2 lb Red and/or yellow new
    - potatoes; quartered
    1/4 ts Salt
    3/4 c Mayonnaise
    3/4 c Bottled ranch salad
    - dressing
    1 Chipotle in adobo; fine
    - chopped
    1/2 ts Salt
    1 c Thin sliced celery
    1/3 c Chopped onion
    6 lg Hard-cooked eggs; coarse
    - chopped
    1 c Canned black beans; rinsed,
    - drained
    1 c Corn; thawed
    Tortilla chips

    In a covered large saucepan cook potatoes with 1/4
    teaspoon salt in enough boiling water to cover about 15
    minutes or just until potatoes are tender; drain. Cool
    slightly.

    Meanwhile, for dressing, in a very large bowl combine
    mayonnaise, ranch dressing, chipotle pepper, and 1/2
    teaspoon salt. Stir in celery and onion. Add potatoes,
    eggs, black beans, and corn; stir gently to coat. Cover
    and chill for 6 to 24 hours.

    Garnish with tortilla chips.

    Makes: 12 servings

    Better Homes & Gardens | May 2016

    MM Format by Dave Drum - 28 May 2016

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