Fiesta Potato Salad
2 pounds red potatoes – cooked, peeled and cubed, about 6 cups
2 cups reduced-fat shredded mild cheddar cheese – divided
2/3 cup diced red bell pepper
2/3 cup canned black beans – rinsed and drained
1/2 cup thinly sliced celery
1/2 cup chopped jicama – optional
1/3 cup thinly sliced green onions – with tops
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3/4 cup fat-free ranch dressing
1/2 cup prepared chunky salsa
fresh cilantro sprigs – optional
In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
In small bowl, combine dressing and salsa; pour over potato mixture. Toss gently to coat.
Chill at least 1 hour before serving.
Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
Makes 8 servings.
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