| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Potatoes, Salads |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Medium-size red potatoes; washed, skin left on |
|
|
Vegetable oil to coat potatoes (3 to 4) |
|
|
Salt to taste |
| 1 |
|
Green bell pepper; cored and diced |
| 1 |
|
Red bell pepper; cored and diced |
| 1/2 |
md |
Onion; diced |
| 2 |
|
Ribs celery; diced |
| 1 |
c |
Good mayonnaise (do not use salad dressing) |
| 3 |
tb |
Barbecue sauce |
|
|
White pepper to taste |
|
|
Cayenne pepper to taste |
|
|
Ground cumin to taste |
INSTRUCTIONS
Cooked crumbled bacon to garnish Fresh snipped chives to garnish
Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in
several places with tines of fork. Bake on cookie sheet at 375 degrees
about 45 minutes, or until tender. Cool. Cut into bite-size pieces.
Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue
sauce. Add additional salt, if desired, white and cayenne peppers, and
cumin. Mix well. Garnish with bacon and chives. Makes about 15 servings.
NOTES : From: Resturant Recipe
Posted to MC-Recipe Digest V1 #734 by Aquasea221@aol.com on Aug 10, 1997
A Message from our Provider:
“God will let you get away with it until suddenly . . .”