| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tex-Mex |
Potatoes, Salads, Side dishes |
4 |
Servings |
INGREDIENTS
| 7 |
md |
Potatoes |
| 1 |
|
Can(2 25oz) |
|
|
Cup) |
| 1 |
|
Small(1/2C) |
| 1/4 |
c |
Ranch salad dressing |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Salsa |
| 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
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
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