A cookout isn't a cookout without a great
potato salad. This recipe combines, potatoes, bell peppers, beans, and avocado to make the perfect barbecue side dish. A great way to mix this dressing is to pour everything into a jar, close the lid and shake.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- Salad:
- 2 1/2 pounds Yukon Gold Potatoes, peeled
- 1 each red, yellow, orange bell peppers, seeded and diced
- 1 14 ounce can of kidney beans, rinsed and drained
- 1 large ripe avocado, peeled and sliced
- 1/4 cup fresh basil, chopped
- Dressing:
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon sesame oil
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
- salt and pepper to taste
Preparation:
Boil potatoes until tender. Drain, cool and dice. Toss with other salad ingredients. Combine dressing and mix well. Pour over salad and gently toss to coat. Chill for 1 to 2 hours and serve.
