Mexican Potato Salad -

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Mexican Potato Salad

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 wedges
¼ cup diced red bell pepper                                                             ¼ cup drianed whole-kernel corn
2 Tbsp each: diced red onion and celery                                         4 pitted black olives, sliced
1 ½ tsp seeded & minced chili (serrano or jalapeno)                       1 tsp chili powder
1 Tbsp plus 1½ tsp red wine vinegar                                                  2 Tbsp vegetable oil
½ tsp salt and a dash of pepper


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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