Try this Mexican Potato Salad recipe, or contribute your own.
Suggest a better descriptionfrom: The McDougall program Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook 30 minutes, or until just tender. Remove from the heat, drain, and place in large bowl. Add the corn, tomato, and scallions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro and a few twist of pepper. Mix gently and serve at once or chill over night. ~~I salt the potatoes and I like them a little over done. I will also add more salsa if I feel it needs it. Posted to EAT-LF Digest by Chris Gambino
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Serving Size: 1 Serving (1037g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 35 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 777mg | 27 % | |
Potassium 385.9mg | 10 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.1g | ||
Protein 2g | 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: 35
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