Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Baja Potato Salad




Source of Recipe


unknown






List of Ingredients



• 4 large potatoes
  
• 2 celery stalks
  
• 1/2 onion
  
• 1-4oz can diced green chiles
  
• 4 T diced cilantro
  
• 1 package of cream cheese (8oz)
  
• 1oz canned jalapenos, finely diced
  
• white pepper to taste
  
• garlic powder to taste
  






Instructions



1. Peel and dice potatoes into 1/2 inch cubes.
   
2. Boil until done. Drain.
   
3. Dice celery and onion.
   
4. Mix together potatoes, celery, onion, diced green chiles and cilantro. Set aside.
   
5. In a separate bowl, mix cream cheese with jalapenos, stir to soften. Fold cream cheese mixture into potato salad.
   
6. Add 1/2 teaspoon salt, white pepper and garlic powder.
   
7. Adjust seasonings to taste.