Wednesday June 19th 2019

Mexican Potato Salad

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Rating: 4.1/5 (18 votes cast)

Recipe: Mexican Potato Salad

Summary: A fiesta of colorful ingredients makes this potato salad outstanding

Ingredients

  • A fiesta of colorful ingredients makes this potato salad outstanding.
  • 12 ounces peeled cooked potatoes, cut into cubes
  • 1/2 medium tomato, cut into 4 wedges
  • 1/4 cup each diced red bell pepper and drained canned whole-kernel corn
  • 2 tablespoons each diced red onion and celery
  • 4 pitted black olives, sliced
  • 1 1/2 teaspoons seeded and minced green chili pepper

  • 2 tablespoons vegetable oil
  • 1 tablespoon plus 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Dash pepper

Instructions

  1. In salad bowl combine potatoes, tomato, bell pepper, corn, onion, celery, olives, and chili pepper.
  2. In small bowl combine remaining ingredients; pour over salad and toss to coat.
  3. Cover with plastic wrap and refrigerate for at least 2 hours.
  4. Toss again just before serving
  5. Makes 4 Servings
  6. Per serving: 144 calories; 2 g protein; 8g fat; .17 g carbohydrate; 344 mg sodium; O mg cholesterol


Preparation time: 15 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Calories: 144

Fat: 8

Protein: 2

 

Mexican Potato Salad, 4.1 out of 5 based on 18 ratings
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