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.

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