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Saturday, December 29, 2012
Tex-Mex Potato Salad
5 Cups small red potatoes, quartered
2/3 Cup mayonnaise
1 tsp. chili powder
1 tsp. salt
Vs tsp. pepper Drain potatoes.
1 12 oz. pkg. frozen corn, thawed and drained
1 4 oz. can chopped green chilies, undrained
1/2 Cup celery, chopped
1/2 Cup red pepper, chopped Pour entire mixture over potatoes in Bean Pot.
1/2 tsp. ground cumin Cover and refrigerate for several hours.
Place potatoes and 1/3 cup water in Bean Pot.
Cover and cook on high 16 minutes, stirring after 8 minutes. (Depending on your microwave it may not take the entire time to cook.)
Drain potatoes.
Mix dressing and seasonings in bowl.
Add remaining ingredients and mix lightly.
Pour entire mixture over potatoes in Bean Pot.
Cover and refrigerate for several hours.
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