| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tex-Mex |
Potatoes, Salads, Side dishes |
4 |
Servings |
INGREDIENTS
| 7 |
|
Potatoes |
| 1 |
|
Can, 2 25oz |
|
|
Cup), Cup |
| 1 |
|
Small, 1/2C |
| 1/4 |
c |
Ranch salad dressing |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Salsa |
| 1/2 |
t |
Lemon juice |
| 1/2 |
t |
Salt |
| 4 |
oz |
Can |
|
|
Drained |
|
|
Sliced black olives, 1/2 |
|
|
Red onion, diced |
|
|
Green chiles, chopped |
INSTRUCTIONS
Place the potatoes in a medium-sized saucepan and add enough water to
cover the potatoes. Bring to a boil over medium-high heat and cook
for 15-20 minutes, until fork-tender; drain and cool. Meanwhile, in a
medium-sized bowl, combine the remaining ingredients. Peel the
potatoes and cut into 1/2-inch cubes; place the potatoes in a large
bowl and add the dressing mixture. Toss gently until well blended;
cover and chill thoroughly before serving. Recipe By : Heart4Hom
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“To dyslexic atheist: There is a dog”