| 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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