Texmex potato salad

Name: Texmex potato salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.2 kg waxy potatoes; 1 can (425 ml) Kidney beans; 1 can (425 ml) Corn; 8 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Cayenne pepper; 6 TABLESPOONS Oil; 1 collar flat leaf parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.2 kg waxy potatoes
1 can (425 ml) Kidney beans
1 can (425 ml) Corn
8 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Cayenne pepper
6 TABLESPOONS Oil
1 collar flat leaf parsley

Directions

1
Cook potatoes with skin in boiling water for about 20 minutes. Rinse beans and corn in a sieve and drain well.
2
For the vinaigrette, mix vinegar, salt, pepper and 1 tablespoon of sugar. Fold in the oil. Wash parsley, shake dry, remove leaves and chop finely.
3
Drain the potatoes, quench and let them cool down a little. Peel and slice the potatoes and add them to the vinaigrette. Fold in beans, corn and parsley. Season to taste with cayenne pepper.