Mexican Potato Salad
POSTED: 2:25 p.m. HST July 1, 2003
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This will serve 6 people.
Ingredients:
2 1/2 pounds small red potatoes, skins on, quarter lengthwise
1 cup frozen corn, thawed
1 small yellow onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 plum tomato, diced
1/2 cup canned, whole, fire roasted chiles, diced andseeded
1/2 cup Veganaise
1 TBS Dijon mustard
1/4 cup lime juice (one lime)
1/4 cup fresh cilantro, chopped
1/2 tsp salt
Instructions:
Ingredients:
- Cover potatoes with lightly salted water in a large saucepan. Bring to boil and cook over medium high heat for 20 minutes, until tender. Drain and cool.
- Place potatoes in a large bowl, add corn, onions, garlic, tomatoes, and chiles. Stir with a large spoon. Make shallow well in the center of the potato mix, then add Veganaise, mustard and lime juice. Mix thoroughly, and add cilantro and sea salt.
- Cover and chill one hour, or until ready to serve.
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