Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tex-Mex Potato Salad
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- #24428
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 cups red potatoes, quartered
3/4 cup light Miracle Whip salad dressing
1 teaspoon chili powder
1 teaspoon onion powder
1 can (11 oz size) corn, canned, drained
1 can (4 oz size) chopped green chiles, undrained
1/2 cup chopped celery
1/2 cup chopped red bell pepper
salt and pepper
directions
Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
Mix dressing and seasonings in large bowl. Add potatoes, corn, chilies, celery, and red pepper; mix lightly. Season with salt and pepper to taste; cover.
Refrigerate several hours or overnight.
added by
dbower
nutrition data
Nutritional data has not been calculated yet.
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