South Western Potato Salad
Courtesy of CanolaInfo
Servings: 6
Prep Time: 15 Min.
Cook Time: 20 MIn.
Prep Time: 15 Min.
Cook Time: 20 MIn.
What you need:
* 1 roasted red pepper
* 1 roasted orange pepper
* 1-1/2 c. corn kernels, cooked
* 2 c. seeded tomatoes, diced
* 3 green onions, thinly sliced
* 2 Tbsp. finely chopped, seeded jalapeno pepper
* 1 lb. small red potatoes, peeled, cut in half, halves cut into thick slices
* 2 cloves garlic, minced
* 3 Tbsp. canola oil
* 2-3 Tbsp. lime juice
* salt and pepper to taste
* 1 roasted orange pepper
* 1-1/2 c. corn kernels, cooked
* 2 c. seeded tomatoes, diced
* 3 green onions, thinly sliced
* 2 Tbsp. finely chopped, seeded jalapeno pepper
* 1 lb. small red potatoes, peeled, cut in half, halves cut into thick slices
* 2 cloves garlic, minced
* 3 Tbsp. canola oil
* 2-3 Tbsp. lime juice
* salt and pepper to taste
What to do:
1. In a small bowl, combine peppers, corn, tomatoes, green onions and jalapeno pepper.
2. Meanwhile, cook potatoes and garlic in a large pot of salted water until potatoes are tender. Drain and rinse under cold water. Mix potatoes and garlic with vegetables.
3. Whisk canola oil, lime juice, salt and pepper. Pour over potatoes and vegetables. Toss lightly. Serve.
2. Meanwhile, cook potatoes and garlic in a large pot of salted water until potatoes are tender. Drain and rinse under cold water. Mix potatoes and garlic with vegetables.
3. Whisk canola oil, lime juice, salt and pepper. Pour over potatoes and vegetables. Toss lightly. Serve.
Nutritional information:
Calories: 150; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 23g; Fiber: 3g; Protein: 3g; Sodium: 350mg;