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Tex-Mex potato salad




Source of Recipe


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List of Ingredients






Makes 4 to 6 servings

2 pounds red-skinned potatoes (4 to 6

medium potatoes)

1 cup low-fat or nonfat sour cream

¼ cup bottled picante sauce or salsa

1 ½ cups corn kernels, fresh or thawed frozen

1/3 cup sliced black olives

¼ cup sliced green onions

Salt and freshly ground black pepper

Minced fresh cilantro for garnish, optional Cook the potatoes in boiling salted water until tender; drain. When cool enough to handle, cut into one-inch chunks.

In a large bowl, whisk the sour cream and picante sauce or salsa to blend. Stir in the corn, olives, green onions and potatoes. Season with salt and pepper. Toss well. Refrigerate the salad for several hours. Serve chilled, garnished with minced fresh cilantro, if desired.


Recipe