Jun 23, 2009

Southwest Potato Salad

I LOVE potato salad. Just plain old regular potato salad (with my Mom's twist of course!) But if you are in a potato salad rut, give this a try. It has a bit of zip to it and goes great with burgers or grilled chicken!

3 lbs. red potatoes, washed, skin LEFT ON, cubed, cooked

1/2 c. mayo (can use light)

1/2 c. sour cream (can use light)

1/2 c. salsa

1/4 c. canned, chopped green chilies, drained

1/4 c. olives, sliced, drained

2 large tomatoes. seeded and chopped (about 2 c.)

1 can (11 oz) whole kernel corn with red and green peppers, drained

1-In a large pan boil potatoes until tender. Remove from heat and drain. Let cool about 10 min then cut into cubes

2-Mix mayo, sour cream, and salsa in a large bowl. Gently stir in potatoes and remaining ingredients.

3-Cover and refrigerate at least 2 hours before serving.

*If you want, you can add cooked cubed chicken to this and it is so good. I used about 2 cups.

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