Mexican Potato Salad Who doesn’t love potato salad? Well, this is potato salad with a kick! A welcome addition to any potluck or backyard barbecue. Makes 6 servings.
Ingredients
4 large red potatoes
1/2 cup low fat mayonnaise
3 green onions,chopped
1 stalk celery, chopped
1/2 cup jicama, diced
1/2 cup salsa
1/4 cup Mexican corn
1/4 cup low fat Monterey jack cheese
Seasoning:
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
salt and pepper to taste
1 lime, juice only
Directions
Boil potatoes until tender. Put them under cold water to stop the cooking process. Set them aside to cool. Dice potatoes into cubes. Assemble all other ingredients in a large bowl and mix. Add potatoes, mix and cover to refrigerate for at least one hour to blend flavors.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council, National Association of Wheat Growers, and the National FFA Organization.
