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.