Southwestern Potato Salad
Ingredients (1 batches)
| Amount | Measure | Name |
|---|---|---|
| 12.00 | lb | Potatoes-yukon gold |
| 6.00 | oz | Green Onion , sliced |
| 4.00 | oz | Cilantro(1) , chopped |
| 1.00 | qt | HELLMANN'S ® Real Mayonnaise , 2/1.5 Dispensing Pouches 2 x 1.5 GA |
| 8.00 | floz | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| Kosher salt and black pepper to taste | ||
| Celery Seed , 1/4 tsp | ||
| 2.00 | cup | Corn, yellow , frozen, optional |
Preparation
1. Place potatoes in cold water and bring to a boil. Cook until tender.
2. Remove potatoes and let cook and air dry.
3. Peel potatoes, then slice or dice, placing in a mixing bowl.
4. Blend in other ingredients with potatoes. Season to taste with salt and pepper.
Note: Jamaican Potato Salad - Replace Salsa Roja with Knorr Jamaican Jerk, remove corn and add 2 cups diced peppers.
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