Mexican Potato Salad

Recipe by Teresa Johnson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute garlic and bread cubes in 1 tblsp.
  • salad oil until bread is golden.
  • Remove garlic and discard.
  • Set bread cubes aside.
  • Put cut up vegetables in blender container and cover with water.
  • Cover container and run on high just until vegetables are coarsely chopped.
  • Drain vegetables in colander or sieve; empty into a bowl.
  • Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
  • Pour over chopped vegetables; mix well.
  • Add potatoes and toss lightly.
  • Let stand 1 hour to marinate.
  • At serving time, add lettuce and bread cubes; toss lightly.
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