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Jalapeño Potato Salad

Yield 6 servings (serving size: 1/2 cup)

Ingredients

  • 4 round red potatoes (about 1 pound)
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup low-fat sour cream
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced seeded jalapeño pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 76
  • caloriesfromfat 0.0 %
  • fat 1.4 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.1 g
  • carbohydrate 14.1 g
  • fiber 1.6 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 222 mg
  • calcium 0.0 mg

How to Make It

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

  2. Combine onions and remaining 7 ingredients in a small bowl, stirring well. Spoon mixture over potato, and toss gently. Cover and chill at least 3 hours.

  3. Tip: This potato salad will add punch to a meal featuring a mildly flavored meat or sandwich.

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