Try this Jeni Millers New Potato-Corn-Jalapeno Salad recipe, or contribute your own.
Suggest a better descriptionPlace 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, 4.5 G FAT 19%CFF) Recipe by: "Potato Salad" by Carol Ward By Kitpath
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 6 servings | ||
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Calories: 82 | ||
Calories from Fat: 63 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 13mg | 4 % | |
Sodium 276.2mg | 10 % | |
Potassium 72.5mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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