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Zesty Potato Salad

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

Place potatoes in a saucepan and cover with water. Bring to a boil.

Printed from tasteofhome.com May 17, 2008

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Zesty Potato Salad cont.

Reduce heat; cover and cook for 15 minutes or just until tender.
Drain and rinse with cold water. 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.