*  Exported from  MasterCook  *
 
                            Tex Mex Potato Salad
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        Yukon gold potatoes -- peeled
 
 %%%%%%%%%%%%%%%%%%%%%% %%%%% DRESSING %%%%% %%%%%%%%%%%%%%%%%%%%%%
  1/4 cup red wine vinegar 2 garlic cloves, minced 1 tsp dijon mustard 1/4 cup
 canola oil 1 tsp sesame oil 1 tbsp fresh chopped basil 1/2 tsp EACH salt and
 pepper 1/8 tsp EACH chili powder and ground cumin
  %%%%%%%%%%%%%%%%%%% %%%%% SALAD %%%%% %%%%%%%%%%%%%%%%%%%
  1 EACH red, orange and yellow bell peppers, seeded and diced 14oz tin of red
 kidney beans, rinsed and drained 1 large ripe avocado, peeled and sliced 1/4 cup
 shredded fresh basil
  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 1-1/2 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. From: Gaye Levy Date: Sun, 03-1
 
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