Jeni miller's new potato-corn-jalapeno salad

Yield: 6 servings

Measure Ingredient
3 pounds Red potatoes; scrubbed
2 \N Ears of corn; fresh
¼ \N Plain low-fat yogurt
¼ cup Lowfat mayonnaise
¾ cup Lowfat sour cream
2 teaspoons Fresh lime juice
1 teaspoon White vinegar
2 tablespoons Chopped chives
2 \N Jalapenos; seeded and minced
½ teaspoon Garlic salt
¼ teaspoon Ground white pepper

Place potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are fork-tender but not mushy. Remove from heat and drain. Allow to cool. Break potatoes with fingers or a wooden spoon.

Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch 3 minutes. Drain and allow to cool.

In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime juice, vinegar, chives, Jalapenos, salt and pepper.

Combine all ingredients in a large bowl and allow flavors to marinate overnight in the refrigerator.

Attached to story "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun).

Hanneman 1998 June [204 CALS, 4½ G FAT 19%CFF) Recipe by: "Potato Salad" by Carol Ward By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.

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