Jalapeño Potato Salad
Yield: 6 servings (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 76
- Calories from fat: 0.0%
- Fat: 1.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.1g
- Carbohydrate: 14.1g
- Fiber: 1.6g
- Cholesterol: 4mg
- Iron: 0.0mg
- Sodium: 222mg
- Calcium: 0.0mg
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
Preparation
- 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.
Jalapeño Potato Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- PUBLICATION: Oxmoor House
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