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Tex Mex Potato Salad
3 lbs. small
red potatoes, raw 3 3/4 cups black beans, canned, drained
2 cups green onions, thinly sliced
2 cups red bell pepper, diced
1/2 cup dill pickles, chopped
1/3 cup vegetable oil
1/4 cup 1 tablespoon lime juice
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1 1/2 teaspoons liquid smoke
3/4 teaspoon black pepper, ground
6 lbs. small red potatoes, raw
7 1/2 cups Black beans, canned, drained
4 cups Green onions, thinly sliced
4 cups Red bell pepper, diced
1 cup Dill pickles, chopped
2/3 cup Vegetable oil
1/2 cup 2 tablespoons Lime juice
1 Tablespoon Cumin, ground
1 Tablespoon Garlic powder
1 teaspoon Salt
1 Tablespoon Liquid smoke
1 1/2 teaspoons Black pepper, ground
Cut potatoes into halves or quarters, depending on size, to make bite-size pieces.
Place potatoes in a stockpot and fill with cold water until covered by 1 inch.
Bring to a low boil and immediately reduce to a medium simmer.
Cook until the potatoes are tender. Test a few pieces by tasting them.
Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings
Add the black beans, green onions, red bell peppers and dill pickles to the potatoes.
Combine the vegetable oil, lime juice, cumin, garlic powder, liquid smoke and black pepper in a medium bowl
or a blender. Whisk or blend until well combined. Pour the dressing over the warm potatoes and gently stir until well combined.
Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
1 Serving Provides 1/4 cup starchy vegetable, 1/8 cup meat/meat alternative
Can also substitute red potatoes for frozen potatoes, blue potatoes, or dehydrated potatoes.
Learn how to make the
best classic potato salad.
Vitamin A308 IU
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