Zesty Low-Fat Potato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I adjusted the original recipe for this cold, creamy salad to better suit my tastes. The cilantro comes through nicely...while green chilies and chili powder add a little kick and a hint of color. —Raquel Haggard of Edmond, Oklahoma Ingredients:
2 pound red potatoes, cubed |
3/4 cup fat-free mayonnaise |
1/3 cup reduced-fat sour cream |
1/3 cup minced fresh cilantro |
1 can (4 ounces) chopped green chilies |
3 green onions, finely chopped |
1 tablespoon lemon juice |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
dash garlic powder |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or just until tender. Drain and rinse with cold water.
2. In a small bowl, combine the remaining ingredients. Place potatoes in a large bowl. Add dressing and toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
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