Mexican Potato Salad

• 1 clove garlic, cut in half
• 1 cup bread, cubed
• 1 tablespoon 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 tablespoons vinegar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 2 cups diced cooked potatoes
• 1 head lettuce, broken into chunks

1. Saute garlic and bread cubes in 1 tblsp.
2. salad oil until bread is golden.
3. Remove garlic and discard.
4. Set bread cubes aside.
5. Put cut up vegetables in blender container and cover with water.
6. Cover container and run on high just until vegetables are coarsely chopped.
7. Drain vegetables in colander or sieve; empty into a bowl.
8. Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
9. Pour over chopped vegetables; mix well.
10. Add potatoes and toss lightly.
11. Let stand 1 hour to marinate.
12. At serving time, add lettuce and bread cubes; toss lightly.

clove garlic, bread, salad oil, stalks celery, onion, carrot, green pepper, salad oil, vinegar, salt, chili powder, potatoes, head lettuce

Taken from www.food.com/recipe/mexican-potato-salad-9406 (may not work)