Tasty and colorful, this potato salad gets a south-of-the border make over.
Instructions
- In large saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender.
- Drain and cool.
- Meanwhile, in large bowl, whisk together oil, lime juice, jalapeño sauce, chili powder and salt, if desired.
- Add potatoes and remaining ingredients. Toss gently to mix thoroughly.
Recipe Notes:
*Optional ingredients not included in dietary analysis.
Each serving provides:
An excellent source of vitamin C and fiber, and a good source of potassium.
Credit:
Recipe was developed for The Foundation for Fresh Produce courtesy of The United States Potato Board.
