New Mexico Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Red Potato, 907.2 grams (remove)*Albertson's - Red Wine Vinegar, 2 tbsp (remove)*Pepper Bell, Red (1 Cup = 5.3 oz, approx 1 pepper), 1 cup (remove)Scallions, raw, 0.25 cup, chopped (remove)*Green Gaint Mexicorn (12/8), 11 oz (remove)Black Olives, canned (small-extra large), 8 tbsp (remove)Cilantro, raw, 4 tbsp (remove)Garlic, 1 clove (remove)*Grey Poupon Dijon Mustard, 1 tsp (remove)*chipotle chile pepper powder, 2 tsp (remove)*Cumin seed, 0.5 tsp (remove)*Albertson's - Red Wine Vinegar, 2 tbsp (remove)Olive Oil, 1 tbsp (remove)
boil potatoes; dice to cubes;
mix with ingredients through Cilantro.
mix garlic through olive oil for dressing; coat mixed veg with dressing.
Serving Size: Makes Seven 1 cup servings
mix with ingredients through Cilantro.
mix garlic through olive oil for dressing; coat mixed veg with dressing.
Serving Size: Makes Seven 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 222.1
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 216.5 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
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