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mexican-potato-salad-2 recipe

Date: Fri, 07 Aug 1998 00:12:49 -0500
From: Chris Gambino (ChrisG@glblnet.com)

I just made this this evening.  It doesn't last long with me.  I love it. 
And it is not the traditional kind, but it is fat-free.

Mexican Potato Salad
from: The McDougall program

2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed
1 lrg. tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 Tables. fresh lime juice
2 Tables chopped fresh cilantro or 1 T. dried
Freshly ground pepper

Place the potatoes in a large pot and cover with water.  Bring to a boil,
reduce the heat, cover, and cook 30 minutes, or until just tender.  Remove
from the heat, drain, and place in large bowl.  Add the corn, tomato, and
scallions.  Combine the salsa and lime juice.  Pour over the salad and mix
well.  Add the cilantro and a few twist of pepper.  Mix gently and serve at
once or chill over night.  

~~I salt the potatoes and I like them a little over done.  I will also add
more salsa if I feel it needs it.  

kwvegan vegan