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Epicurious

Mexican Potato Salad

Make this creamy potato salad wild or mild, depending on your family’s preference. Starting with already-cooked Roasted Red and White Potatoes (page 278) cuts your time in the kitchen to almost nothing!

Recipe information

  • Yield

    serves 6, 1/2 cup per serving

Ingredients

3 cups Roasted Red and White Potatoes, at room temperature or chilled
3 medium green onions, chopped
2 tablespoons lime juice
2 teaspoons snipped fresh cilantro
2 teaspoons chopped canned jalapeño or green chiles, rinsed and drained (optional)
2 tablespoons fat-free plain yogurt
2 tablespoons fat-free sour cream

Preparation

  1. Step 1

    In a medium bowl, stir together the potatoes, green onions, lime juice, cilantro, and jalapeño.

    Step 2

    In a small bowl, whisk together the yogurt and sour cream. Stir into the potato mixture.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 94

    Step 5

    Total Fat: 1.0g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.0g

    Step 9

    Monounsaturated: 0.5g

    Step 10

    Cholesterol: 1mg

    Step 11

    Sodium: 107mg

    Step 12

    Carbohydrates: 19g

    Step 13

    Fiber: 3g

    Step 14

    Sugars: 3g

    Step 15

    Protein: 3g

    Step 16

    Dietary Exchanges

    Step 17

    1 1/2 Starch

American Heart Association Quick & Easy Meals
TagsPotato SaladSaladMexicanLatin AmericanRed Skin PotatoPotatoRoot VegetableVegetableJalapeñoChileSideDinnerGluten FreeNut FreeVegetarianCookbooks
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