Granny's Tex Mex Potato Salad
2 1/2 pounds Yukon Gold Potatoes, peeled
1 red, yellow and orange bell peppers, seeded and diced
1 can (14 oz) kidney beans, rinsed, drained
1 large ripe avocado, peeled and sliced
1/4 cup fresh basil, chopped
***Dressing:***
1/4 cup red wine vinegar
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard
1 teaspoon sesame oil
1/4 teaspoon cayenne
1/4 teaspoon cumin
salt and pepper to taste
Boil potatoes until tender. Drain, cool and dice. Toss with other salad
ingredients. Combine dressing; mix well. Pour over salad; gently toss to coat.
Chill for 1 to 2 hours and serve.