Southwestern Potato Salad
- In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or until tender; drain. Cool slightly; peel potatoes. Cut potatoes into cubes; place in large bowl.
- Mix oil, vinegar, and taco seasoning mix; pour over potatoes and toss gently to coat. Cover; chill in refrigerator for 1 hour.
- Fold in corn, celery, carrot, sweet pepper, olives, and onion. Chill until serving time or up to 24 hours. Sprinkle with tomatoes and cilantro before serving. Makes 8 side-dish servings.
From the Test Kitchen
1 starch, 2 vegetable, 2-1/2 fat.
Nutrition Facts (Southwestern Potato Salad)
- Per serving:
- 249 kcal ,
- 16 g fat
- (2 g sat. fat ,
- 511 mg sodium ,
- 25 g carb. ,
- 4 g fiber ,
- 3 g pro.