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Potato Salad with Salsa Dressing Recipe

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This recipe for Potato Salad with Salsa Dressing, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Sojka
Added: Wednesday, October 24, 2007


2 lb. baking potatoes, peeled
2 c. diced ripe tomatoes, half red and half yellow
1/2 c. diced yellow or green bell pepper
1/4 c. finely chopped red onion
2 T. cilantro leaves
1 T. seeded and minced jalapeno
1 T. extra-virgin olive oil
salt to taste
2-3 green onions, thinly sliced on the diagonal
1/2 c. cilantro leaves
1 (15 oz.) can ranch-style beans or black beans

Place potatoes in a large saucepan and cover with cold water. Cover and bring to boil; reduce heat and simmer until tender, 20-25 minutes.
To make salsa, combine tomatoes, bell pepper, onion, chopped cilantro, jalapeno, oil and salt in small bowl. Set aside until ready to serve.
Drain and rinse potatoes. When cool enough to handle, halve lengthwise and cut each into 1/2 inch slices. Spread half the potatoes in broad, shallow serving bowl. Spoon half the salsa evenly over the
potatoes. Add half green onions and cilantro leaves. Top with remaining potatoes, all but 1 tablespoon of salsa mixture, green onions and cilantro leaves. Drain and rinse beans and toss with reserved salsa. Spoon beans in small piles around the edge of the salad serving bowl. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
6 servings




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