Fiesta Potato Salad Recipe
"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.
12-16 Servings
Prep: 40 min. + chilling
Ingredients
6 cups cooked cubed peeled potatoes
1-1/2 cups (6 ounces) shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 teaspoons minced fresh cilantro
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
Lettuce leaves, optional
Directions
In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12-16 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 158 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 289 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.
Fiesta Potato Salad published in Taste of Home June/July 1998, p18
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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