Mexican Potato Salad
Source of Recipe
"The Blender Way to Better Cooking"
List of Ingredients
1 clove garlic, cut in half
1 cup bread cubes
1 tblsp. salad oil
2 stalks celery, cut up
1 medium onion, cut up
1 medium carrot, cut up
1/4 green pepper, seeded
1/4 cup salad oil
3 tblsp. vinegar
1 tsp. salt
1 tsp. chili powder
2 cups (3 medium) diced cooked potatoes
1 head lettuce, broken into chunksRecipe
Saute' garlic and bread cubes in 1 tblsp. salad oil until bread is golden. Remove garlic and discard. Set bread cubes aside. Put cut up vegetables in blender container and cover with water. Cover container and run on high just until vegetables are coarsely chopped. Drain vegetables in colander or sieve; empty into a bowl. Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended. Pour over chopped vegetables; mix well. Add potatoes and toss lightly. Let stand 1 hour to marinate. At serving time, add lettuce and bread cubes; toss lightly. Makes 6-8 servings.
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