Make this creamy potato salad wild or mild, depending on your family’s preference. Starting with already-cooked Roasted Red and White Potatoes (page 278) cuts your time in the kitchen to almost nothing!
Recipe information
Yield
serves 6, 1/2 cup per serving
Ingredients
3 cups Roasted Red and White Potatoes, at room temperature or chilled
3 medium green onions, chopped
2 tablespoons lime juice
2 teaspoons snipped fresh cilantro
2 teaspoons chopped canned jalapeño or green chiles, rinsed and drained (optional)
2 tablespoons fat-free plain yogurt
2 tablespoons fat-free sour cream
Preparation
Step 1
In a medium bowl, stir together the potatoes, green onions, lime juice, cilantro, and jalapeño.
Step 2
In a small bowl, whisk together the yogurt and sour cream. Stir into the potato mixture.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 94
Step 5
Total Fat: 1.0g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.0g
Step 9
Monounsaturated: 0.5g
Step 10
Cholesterol: 1mg
Step 11
Sodium: 107mg
Step 12
Carbohydrates: 19g
Step 13
Fiber: 3g
Step 14
Sugars: 3g
Step 15
Protein: 3g
Step 16
Dietary Exchanges
Step 17
1 1/2 Starch
