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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 mittel | White Potatoes |
| 1 Packung | (1.23 oz) Taco Spices & seasoning |
| 1 Dose | Whole kernal corn (drained) |
| 2/3 Tasse | celery sliced |
| 2/3 Tasse | Shredded carrott |
| 2/3 Tasse | Chopped red or green bell pepper |
| 2 Dose | (2 1/2 oz each) sliced ripe olives, drained |
| 1/2 Tasse | red onion chopped |
| 2 | Tomatoes; wedged, halved |
| 1/2 Tasse | Mayonnaise |
| 1/2 Tasse | sour cream |
| 1/2 Tasse | Salsa |
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In large sauce pan cook potatoes in boiling water to cover until tender. Drain. Cool slightly, cut into cubes. In small bowl combine mayo, sour cream, salsa, and spices. Add to warm potatoes and toss gently to coat. Cover; refridgerate for at least 1 hour. Gently fold in remaining ingredients. Fridge until thoughtly chilled.
You can play with the recipe if you want. I leave out the olives (yuk) but add shredded cheese. I also use cherry tomatoes instead of slices.
This has always been a big hit at picnics!
to Tnt - Prodigy's Recipe Exchange Newsletter by Helen Edwards
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