Jeni Miller’s New Potato-corn-jalapeno Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Eat-lf, Lowfat, Mc-recipe, Salads | 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 | t | Fresh lime juice |
| 1 | t | White vinegar |
| 2 | T | Chopped chives |
| 2 | Jalapenos, seeded and minced | |
| 1/2 | t | Garlic salt |
| 1/4 | t | 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.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 34.2mg
Sodium: 660.1mg
Potassium: 101.4mg
Carbohydrates: 28.3g
Fiber: 5.7g
Sugar: 3.3g
Protein: 15.6g