MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tex-Mex Potato Salad
 Categories: Potatoes, Vegetables, Dairy, Herbs, Chilies
      Yield: 12 servings
 
      2 md Ears sweet corn
      1 lg Sweet red pepper
      2 lb Small red potatoes
      1 md Ripe avocado; peeled, pitted
           - diced
      1 c  Grape tomatoes; halved
      2    Green onions; in 1/2"
           - slices
    1/4 c  Sour cream -OR-
    1/4 c  Plain Greek yogurt
    1/4 c  Mayonnaise
    1/4 c  Salsa
      2 tb Lime juice
      1 tb Red wine vinegar
      2 ts Pickled jalapeno slices;
           - chopped
    1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Onion powder
    1/4 ts Ground cumin
    1/4 ts Pepper
      1 ds Cayenne pepper
           Fresh cilantro leaves
 
  Set oven @ 400°F/205°C.
  
  Place corn and red pepper on a greased baking sheet. Roast until
  lightly charred, 20-25 minutes, turning once. Let cool. Peel off
  and discard skin from pepper. Remove stem and seeds. Cut pepper in
  1/2" pieces. Cut corn from cobs; set aside.
  
  Meanwhile, place potatoes in a large saucepan; add water to cover.
  Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12
  minutes. Drain and cool. Cut potatoes in half; place in a large
  bowl. Add roasted red pepper and corn, avocado, tomatoes, and green
  onions.
  
  Place sour cream, mayonnaise, salsa, lime juice, vinegar,
  jalapenos, salt, and seasonings in a blender. Cover and process
  until blended. Pour over potato mixture; toss to coat. Refrigerate,
  covered, until chilled. Serve sprinkled with fresh cilantro leaves.
  
  Recipe by Dianna Ackerley, Cibolo, Texas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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