Jeni miller's new potato-corn-jalapeno salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Red potatoes; scrubbed |
| 2 | Ears of corn; fresh | |
| ¼ | 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 | Jalapenos; seeded and minced | |
| ½ | teaspoon | Garlic salt |
| ¼ | teaspoon | Ground white pepper |
Directions
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.