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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.3 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.0 g

View full nutritional breakdown of tex-mex potato salad calories by ingredient
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tex-mex potato salad

Submitted by: MEOWMIX75

Introduction

tangy alternative to the yellow mush tangy alternative to the yellow mush
Number of Servings: 8

Ingredients

    Sweet potato, cooked, baked in skin, without salt, 2 medium (2" dia, 5" long, raw) (remove)
    *Baked Potato, with skin, 1 large (3" to 4-1/4" dia. (remove)
    Onions, raw, 1 cup, chopped (remove)
    Green Peppers (bell peppers), 0.5 cup, chopped (remove)
    Cilantro, raw, 5 tbsp (remove)
    *Smart Beat Mayonnaise, 6 tbsp (remove)
    Lemon Peel, 1 tbsp (remove)
    *Cumin seed, 1 tbsp (remove)

Directions

Cut potatoes in to cubes- approx 1 inch. Roast for 45 minutes at 425, turning occassionally. Meanwhile spray pan with Pam, soften onions and green peppers. In another bowl mix mayo, cilantro, cumin and lemon zest. Combine potatoes, onions, peppers and mayo mix. Serve warm or at room temperature

Number of Servings: 8

Recipe submitted by SparkPeople user MEOWMIX75.






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