Friday, September 02, 2005

Quick Mexican Potato Salad

We eat this just about weekly but I also take it to potlucks when I bring a salad. You just add all th eingrients together. I like to add all types of spices (especially cilantro) to the basic recipe so go ahead and experiement. You can now get sliced canned potatoes most of the time.

Quick Mexican Potato Salad


3 tablespoons vinegar
1/3 cup olive or vegetable oil
1 teaspoon salt
1 can (16 oz) potaotes; drained and sliced
1 can (8 oz.) cut green beans; drained
1 can (8oz.) diced carrots; drained
1/2 cup sliced pitted ripe olives
3 tablespoons parsley; snipped
lettuce leaves
1 medium cucumber; sliced
1 small tomato; cut into wedges

Mix vinegar, oil and salt; stir in potatoes, carrots, beans and olives.
Cover and refrigerate, stirring occasionally, at least 2 hours.

Just before serving, toss vegetable mixture with parsley; drain. Pour into
lettuce-lined bowl. Top with cucumber and tomato.

Contributor: Betty Crockers International Cookbook

Yield: 6-8 servings

Preparation Time: 10

NYC Nutrilink: M208^02048,M0^00000,M207^02047,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M191^02029,M0^00000,M2223^11205
NYC Nutrilink: M2457^11529

** Exported from Now You're Cooking! v5.14 **

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f