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Tex-Mex Potato Salad

By Derrick Riches, About.com

Tex-Mex Potato Salad

Tex-Mex Potato Salad

Regarding BBQ Inc.
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.
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