Jalapeno Potato Salad

Oxmoor House
Round out a picnic meal of oven-fried chicken and coleslaw with this piquant potato salad.
2 servings.


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2 medium-size round red potatoes (about 6 ounces)
1 tablespoon finely chopped radish
1 tablespoon finely chopped green onions
1 tablespoon minced fresh cilantro
2 tablespoons low-fat sour cream
1 tablespoon reduced-calorie mayonnaise
2 teaspoons finely chopped green pepper
1 teaspoon Dijon mustard
1 teaspoon minced jalapeno pepper
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon dried dillweed


Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Dice potatoes, and place in a medium bowl.

Combine radish and remaining ingredients in a small bowl, stirring well.

Spoon sour cream mixture over potato, and toss gently. Cover and chill thoroughly.

Created date

August 2009

Nutritional Information

Calories 150
Caloriesfromfat 25 %
Fat 4.2 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 25.2 g
Fiber 0.0 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 296 mg
Calcium 0.0 mg