Pick 'n Save
Fiesta Potato Salad Ole
High in calcium. 175 mg per serving
Nutrition Facts
Yield: 12 servings
Approximate Nutrient Content per serving:
| Calories: | 143 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3 | g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Ingredients
| 2 | lbs. | red potatoes, cooked, peeled and cubed (6 cups) |
| 2 | cups | (8 oz.) Cheddar Cheese, shredded and divided |
| 2/3 | cup | diced red bell pepper |
| 2/3 | cup | 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 |
| 3/4 | cup | fat free Ranch dressing |
| 1/2 | cup | prepared chunky salsa |
| Fresh cilantro sprigs (optional) |
Directions:
In large bowl, combine potatoes, 1-1/2 cups Sargento Light Shredded Cheddar Cheese, red pepper, beans, celery, jicama, green onions, cilantro and salt.
Combine dressing and salsa; pour over potato mixture. Toss gently to coat.
Chill at least 1 hour before serving.
Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
Compliments of Sargento
Return to the Recipe page.
