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Рецепт Santa Fe Potato Salad

Name: Santa Fe Potato Salad
Ingredients: 6 med White potatos; 1 pkt (1.23 ounce) Taco Spices & seasoning; 1 can Whole kernal corn (liquid removed); 2/3 c. Sliced celery; 2/3 c. Shredded carrott; 2/3 c. Minced red or possibly green bell pepper; 2 can (2 1/2 ounce each) sliced ripe olives, liquid removed; 1/2 c. Minced red onion; 2 x Tomatoes, wedged, halved; 1/2 c. Mayonaise; 1/2 c. Lowfat sour cream; 1/2 c. Salsa

от Global Cookbook

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Ингредиенты

6 med White potatos
1 pkt (1.23 ounce) Taco Spices & seasoning
1 can Whole kernal corn (liquid removed)
2/3 c. Sliced celery
2/3 c. Shredded carrott
2/3 c. Minced red or possibly green bell pepper
2 can (2 1/2 ounce each) sliced ripe olives, liquid removed
1/2 c. Minced red onion
2 x Tomatoes, wedged, halved
1/2 c. Mayonaise
1/2 c. Lowfat sour cream
1/2 c. Salsa

Инструкции

In large sauce pan cook potatoes in boiling water to cover till tender.
Drain. Cold slightly, cut into cubes. In small bowl combine mayo, lowfat sour cream, salsa, and spices. Add in to hot potatoes and toss gently to coat.
Cover; refridgerate for at least 1 hour. Gently mix in remaining ingredients. Fridge till thoughtly chilled.
You can play with the recipe if you want. I leave out the olives (yuk) but add in shredded cheese. I also use cherry tomatoes instead of slices.
This has always been a big hit at picnics!