Mexican Potato Salad

One of my most favorite summer dishes is Mary McDougall’s Mexican Potato Salad. It is a fantastic side dish at a summer pot luck and I have been known to take it to the office and eat it as my lunch. Like most potato salads, it’s even better the second and third day. And, an important lesson that I learned: Make extra and put it in a separate container and leave it at home. (There won’t be leftovers from the potluck!) Mexican Potato Salad is this week’s featured recipe from the Slender For Life™ Recipe Library.

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 scallions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro or parsley and a few twists of pepper. Mix gently and serve at once.

Variation: This salad can also be chilled before serving, and it is just as good (or even better) the next day, so I always make lots of it. Personally, I prefer it cold.

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