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"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.
Nutritional Facts 1 serving (3/4 cup) equals 158 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 289 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Fiesta Potato Salad in Taste of Home June/July 1998, p18
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Reviewed on Jun. 14, 2011 by busdrivingmom
First I must admit I'm not a big fan of mayonnaise so I am always looking for salads that don't use it. Second the salad is good, if you like the textures that are going on in the salad. The amount of dressing/salsa made the salad creamy, i might try a bit more salsa maybe, just to bring that flavor out a little more. Was not a big fan of the crunchy stuff, maybe if it were itty bitty pieces so theres not so much crunch.
Reviewed on Sep. 28, 2009 by HBcook
I did the "ole" version of this from Sargento and it is very good. It calls for fat free ranch dressing and jicama was optional. As for quantities, I thought the salad needed more potatoes and less dressing. Regular shredded cheese works better than the fine shredded.
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