Mexican Roasted Potato Salad
Ingredients (25 servings)
| Amount | Measure | Name |
|---|---|---|
| POTATO SALAD BASE: | ||
| 3.00 | lb | Potatoes- Red bliss , roasted, unpeeled, large dice, or peeled, boiled large dice |
| 12.00 | oz | Celery , chopped |
| 12.00 | oz | Onions, red , chopped |
| 1.00 | cup | Broccoli, florets , blanched |
| 0.50 | cup | Bell pepper, red , diced |
| 0.50 | cup | Bell pepper,yellow , diced |
| 0.50 | cup | Bell pepper, green ,diced |
| 1.00 | cup | Corn, yellow |
| 1.00 | cup | Black beans , canned, drained, rinsed |
| 0.50 | pint | Picante sauce |
| 20.00 | floz | HELLMANN'S Blue Ribbon CollectionTM Creamy Ranch, 2/1.5GL dispenser pouch 2 x 1.5 GA |
| Italian Parsley , chopped, garnish |
Preparation
1. For Potato Salad Base: Mix potatoes, onion and celery carefully.
2. Combine together with broccoli, peppers, corn, black beans, picante sauce and dressing. Chill
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