Here's a potato salad with a nice Tex-Mex appeal—with peas, corn and chopped chipotle peppers in a sour cream dressing.
What You Need
Original recipe yields 12 servings
2 lb. potato es, peeled, cubed
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 cup chopped red pepper
2 Tbsp. chopped chipotle peppers in adobo sauce
1/2 tsp. salt
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Let's Make It
Cook potatoes in boiling water for 15 min. or just until tender.
Meanwhile, combine remaining ingredients in large bowl.
Drain potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.
For a milder dish, use 1 Tbsp. chopped chipotle peppers.
This is the perfect make-ahead dish. The flavors blend while the salad is chilling, making it taste even better the next day!
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.