Mexican Potato Salad
(From Weight Watchers New International Cookbook)
(Makes 4 Servings)
12 oz peeled cooked potatoes (red or white), cut into cubes ½ medium tomato, cut into 4 or more wedges¼ cup diced red bell pepper ¼ cup drianed whole-kernel corn2 Tbsp each: diced red onion and celery 4 pitted black olives, sliced1 ½ tsp seeded & minced chili (serrano or jalapeno) 1 tsp chili powder1 Tbsp plus 1½ tsp red wine vinegar 2 Tbsp vegetable oil½ tsp salt and a dash of pepperDirections:In salad bowl combine potatoes, tomato, bell pepper, corn, onion, celery, olives and chili powder. In small bowl combine remaining ingredients; pour over salad and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Toss again just before serving.
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