Ingredients
- 6 cups cooked, cubed, peeled potatoes
- 1 - 1 1/2 cups shredded Cheddar cheese
- 2/3 cup black beans, cooked
- 2/3 cup chopped sweet red pepper
- 1/2 cup thinly sliced celery
- 1/3 cup thinly sliced green onions
- 1 to 2 tbsp. minced fresh cilantro or parsley
- 3/4 cup Ranch salad dressing
- 1/2 cup chunky salsa
- 1/2 tsp. salt
- Lettuce leaves, optional
Directions
In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions, and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coast. Cover and refrigerate for at least one hour. Serve in a lettuce-lined bowl if desired.
Yield: 12-16 servings
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Submitted 6/13/05.
Source: "1999 Taste of Home Annual Recipes"
Submitted By: Teresa Johnson
techgoddess@att.net
Fiesta Potato Salad