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Zesty Potato Salad
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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. 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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |