Saturday, April 24, 2010

Creamy Santa Fe Potato Salad

Aaron likes this even better than regular potato salad, and it's loaded with real vegetables! (Unlike some people, I don't count potatoes as "real" vegetables.)

½ c. Light or fat-free mayonnaise
½ c. Sour cream
½ c. Salsa
1 T. Taco seasoning

6 Medium potatoes
7 oz Frozen corn, thawed
2/3 c. Finely chopped celery
2/3 c. Shredded carrot
2/3 c. Chopped green pepper
¼ c. Sliced black olives (optional)
½ c. Chopped red onion

Boil potatoes till barely tender, then cool slightly and cut in cubes. Mix mayo, sour cream, salsa, and taco seasoning together to make the dressing. While potato cubes are still warm, gently stir in dressing. Cover and chill at least 1 hour.

Gently fold in corn, celery, carrots, green pepper; black olives, and red onion. Refrigerate until thoroughly chilled.

1 comment:

Jennie said...

I tried this today and loved it!!! Thanks.