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Low Fat Fiesta Potato Salad Recipe
Ingredients
2 pounds red potatoes, cooked, peeled and cubed , about 6 cups
2 cups reduced-fat shredded mild cheddar cheese, divided
2/3 cups diced red bell pepper
2/3 cups 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 cups fat-free ranch dressing
1/2 cup prepared chunky salsa
fresh cilantro sprigs, optional
Method
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 12 servings.
Preparation time: 20 minutes.
Chilling time: 1 hour.
Per serving: About 130 cal, 7 g pro, 21 g car, 2 g fat, 14% cal from fat, 7 mg chol, 682 mg sod, 2 g fiber.
