| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salads, Eat-lf, Lowfat, Mc-recipe | 6 | servings | |
INGREDIENTS
| 3 | lb | Red potatoes; scrubbed |
| 2 | Ears of corn; fresh | |
| 1/4 | Plain low-fat yogurt | |
| 1/4 | c | Lowfat mayonnaise |
| 3/4 | c | Lowfat sour cream |
| 2 | ts | Fresh lime juice |
| 1 | ts | White vinegar |
| 2 | tb | Chopped chives |
| 2 | Jalapenos; seeded and minced | |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Ground white pepper |
INSTRUCTIONS
Place potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are fork-tender but not mushy. Remove from heat and drain. Allow to cool. Break potatoes with fingers or a wooden spoon. Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch 3 minutes. Drain and allow to cool. In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime juice, vinegar, chives, Jalapenos, salt and pepper. Combine all ingredients in a large bowl and allow flavors to marinate overnight in the refrigerator. Attached to story "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun). Hanneman 1998 June [204 CALS, 4.5 G FAT 19%CFF) Recipe by: "Potato Salad" by Carol Ward By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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