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Mexican Potato Salad

POSTED: 2:25 p.m. HST July 1, 2003

This will serve 6 people.

Mexican Potato SaladIngredients:
  • 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:
    1. 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.
    2. 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.
    3. Cover and chill one hour, or until ready to serve.

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