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
Uncle Dirty Dave's Archives
MMMMM
... You can eat 50% of a mermaid before you're considered a cannibal.
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