| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
*, Tabasco |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Idaho potatoes |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Sour cream |
| 2 |
|
Green onions; sliced |
| 1 |
|
Carrot; peeled and grated |
| 4 |
ts |
Tabasco® jalapeño sauce |
| 1 |
ts |
Salt |
|
|
Boston lettuce leaves |
|
|
Tomato wedges for garnish |
INSTRUCTIONS
Peel potatoes and cut into 1-inch chunks. Place potatoes and enough water
to cover in 4-quart saucepan. Over high heat, heat to boiling. Cover and
simmer 15 minutes or until potatoes are tender. Drain. In large bowl,
coarsely mash potatoes. Stir in mayonnaise, sour cream, green onions,
carrot, Tabasco jalapeño sauce and salt. To serve, line plate with lettuce
leaves; top with potato salad. Garnish with tomato wedges.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 25, 1998
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