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 Chopped, pickled, jalapeno
- slices
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Ground cumin
1/4 ts Pepper
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.
Dianna Ackerley, Cibolo, Texas
Makes: 12 servings
RECIPE FROM: https://www.tasteofhome.com
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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