Subj : BH&G 3173
To   : All
From : Dave Drum
Date : Wed Jun 30 2021 06:14:00

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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