Mexican Potato Salad

Recipe is from the McDougall Program

SERVINGS: 6 TO 8

PREPARATION TIME: 15 MINUTES (NEED PREPARED SALSA)

COOKING TIME: 30 MINUTES

2    pounds red potatoes, cut into chunks
1    cup frozen corn kernels, thawed
1    large tomato, chopped
1    bunch scallions, chopped
1/2  cup Fresh Salsa
2    tablespoons fresh lime juice
2    tablespoons chopped fresh cilantro or parsley
Freshly ground pepper

Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook 30 minutes, or until just tender. (Don’t let them get too soft.) Remove from the heat, drain, and place in large bowl. Add the corn, tomato, and scal¬lions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro or parsley and a few twists of pep¬per. Mix gently and serve at once.

Variation:    This salad can also be chilled before serving, and it is just as good the next day, so I always make lots of it.

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