Jalapeño Potato Salad



6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.

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