Recipes
Southwest Potato Salad
6 servings
25 minutes total
Shopping list
Ingredients
- 1 lb red potatoes, thinly sliced
- 2 tablespoons water
- ¼ bunch fresh cilantro, coarsely chopped
- ½ shallot, finely chopped
- 2 limes, for zest/juice
- ½ cup reduced-fat mayonnaise
- 2 teaspoons chipotle-roasted garlic seasoning
- 3 oz queso fresco, crumbled
Steps
- Slice potatoes and place in microwave-safe dish with water; cover and microwave on HIGH for 8–10 minutes or until tender (stirring halfway through cook time). Drain and let stand to cool.
- Chop cilantro (¼ cup) and shallot (2 tablespoons). Zest 1 lime (2 teaspoons); squeeze both limes for juice (2 tablespoons).
- Whisk in large bowl: mayonnaise, seasoning, cilantro, shallots, zest, and juice. Add potatoes to mayonnaise mixture; toss gently until blended. Crumble queso fresco over top and serve. (Makes 6 servings.)
Amount per ⅙ recipe serving: Calories 150, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 10mg, Sodium 390mg, Total Carb 18g, Fiber 2g, Sugars 3g, Protein 5g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%