I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It’s perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas,
Ingredients
- 2 medium ears sweet corn
- 1 large sweet red pepper
- 2 pounds small red potatoes
- 1 medium ripe avocado, peeled and cubed
- 1 cup grape tomatoes, halved
- 2 green onions, cut into 1/2-inch slices
- 1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup salsa
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped pickled jalapeno slices
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- Dash cayenne pepper
- Fresh cilantro leaves
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Directions
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Nutrition Facts
3/4 cup: 120 calories, 4g fat (1g saturated fat), 2mg cholesterol, 168mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
