I love a good potato salad. So when I saw this southwestern version, I jumped on it.
It called for a cup of mayo, I had to cut that down. The greek yogurt worked just fine, the texture was perfect and the flavor was wonderful!
Southwestern Potato Salad Recipe
Adapted from Delightfully Dowling
2 1/2 lbs. potatoesSalt
1 - 6 oz. cup Greek lowfat yogurt
1/3 cup mayo, light
2 tbsp. honey mustard
2 tbsp. lime juice
2 tbsp. Ancho chile powder
1/2 tsp. cayenne pepper
3 plum tomatoes
1/4 cup chopped fresh cilantro
1 jalapeno, finely diced
3 green onions, thinly sliced
1 small red onion, diced
4 cloves garlic, finely chopped
1. Put the potatoes in a large pot & add enough cold water to cover. add 1 tbsp. salt & bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, 12-15 minutes.
2. Drain well, let cool slightly, & slice 1/4" thick. Set aside.
3. Stir together the yogurt, mayo, mustard, lime juice, ancho powder, cayenne, tomato, cilantro, jalapeno, green onions, red onion, & garlic in a medium bowl. pour the mixture over the potatoes & mix gently until combined. Season with salt & pepper to taste. Serve cold or at room temperature.
Total calories = 1555 calories
8 heaping cups = 194 calories per serving
One Year Ago...
This is linked with Weekend Wrap Up Party at Tatertots and Jello
Ultimate Recipe Swap:Potatoes at Life as Mom
Calories calculated from calorieking.com. Some numbers are approximate and rounded.