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Jalapeno Olive IdahoŽ Potato Salad
Yield: 10 servings
Ingredients
1 1/2 pounds Idaho® potatoes, scrubbed, cut into 1/2 inch cubes 12 large jalapeno stuffed Spanish olives, sliced 1/2 cup diced red bell pepper 1/2 cup diced red onion 1/2 cup diced celery 1/3 cup light mayonnaise 2 tablespoons extra virgin olive oil 2 medium garlic cloves, minced 1/2 cup chopped cilantro 2 tablespoons cider vinegar Salt and black pepper to taste 1/8 teaspoon dried pepper flakes
Directions
In a large saucepan over high heat, bring 6 cups of water to a boil. Add potatoes, return to a boil, reduce heat, cover and simmer 4 minutes or until fork tender. Combine remaining ingredients in a large bowl and stir until well blended. Drain potatoes in a colander and run under cold water until completely cooled. Shake off excess water. Add potatoes to the olive mixture and toss gently, yet thoroughly, until well coated. - Cover with plastic wrap and refrigerate 3 hours before serving to absorb flavors
Estimated Nutritional Analysis per Serving:
130 calories, 8 g fat, 0 g trans fat, 5 mg cholesterol, 230 mg sodium, 16 g carbohydrates, 1 g dietary fiber, 2 g protein
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