South of the Border Potato Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A potato salad with a Mexican twist. Taken from The Complete Family Cook Book . I've added some time to the cooking time to boil the potatoes and eggs. Ingredients:
3 cups potatoes, cooked and diced |
1 cup lettuce, shredded |
1 cup cheddar cheese, shredded |
3 tablespoons onions, grated |
3 tablespoons olives, chopped |
2 tablespoons chili peppers, finely chopped |
3 eggs, hard-cooked and chopped |
2 tablespoons olive oil |
1 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon prepared mustard |
1 dash tabasco sauce |
3/4 cup light cream (or mayo) |
Directions:
1. In a medium bowl combine potatoes and lettuce; toss.
2. In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
3. Stir until thoroughly blended.
4. Gradually add cream.
5. Stir constantly until well blended.
6. Pour dressing over potato-lettuce mixture.
7. Toss to coat well.
8. Cover and chill until serving.
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