Subj : Southern Comfort Food - 06
To   : All
From : Dave Drum
Date : Tue Jun 18 2024 20:28:58

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 @ 400ºF/205ºC.
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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