Southwestern Potato Salad

Yield: 4 (1/2-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 54%
  • Fat: 9.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.6g
  • Carbohydrate: 16.4g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.0mg
  • Sodium: 256mg
  • Calcium: 0.0mg


  • 10 ounce red potatoes
  • 1/4 cup sliced, drained ripe olives
  • 1/4 cup diced purple onion
  • 1/4 cup commercial Southwestern Ranch-style dressing
  • 1/4 cup sour cream
  • 1/4 teaspoon ground red pepper
  • 1 (4-ounce) can chopped green chiles, drained


  1. Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool completely. Peel potatoes, and cut into 1/2-inch cubes. Combine potato, olives, and onion; stir gently.
  2. Combine Ranch-style dressing and remaining ingredients in a small bowl; stir well. Add dressing mixture to potato mixture; toss gently to coat. Cover and chill.
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