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    Pasta/Potato: Fiesta Potato Salad


    Source of Recipe


    Low-Fat Meals, Vol. VI, #3

    List of Ingredients





    2 pounds red potatoes -- cooked
    --peeled and cubed
    --about 6 cups
    2 cups reduced-fat shredded mild cheddar cheese -- divided
    2/3 cup diced red bell pepper
    2/3 cup canned black beans -- rinsed and drained
    1/2 cup thinly sliced celery
    1/2 cup chopped jicama -- optional
    1/3 cup thinly sliced green onions -- with tops
    2 tablespoons chopped fresh cilantro
    1/2 teaspoon salt
    3/4 cup fat-free ranch dressing
    1/2 cup prepared chunky salsa
    fresh cilantro sprigs -- optional

    Recipe



    In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt. In small bowl, combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired. Makes 12 servings.

 

 

 

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