Mexican Potato Salad
By Mary McDougall
From The McDougall Program for Maximum Weight Loss
Serves: 6-8
Prep Time: 15 min
Cook Time: 30 min
Ingredients
2 Pounds
Red potatoes, cut into chunks
1 Cup
Frozen corn kernels, thawed
1
Large tomato, chopped
1 Bunch
Green onions, chopped
1/2 Cup
Fresh salsa
2 Tbsp
Fresh lime juice
2 Tbsp
Chopped fresh cilantro or parsley
Freshly ground pepper
Directions
1
Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook for 30 minutes, or until just tender. (Don’t let them get too soft). Remove from the heat, drain, and place in a large bowl. Add the corn, tomato, and green onions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro or parsley and a few twists of pepper. Mix gently and serve at once.
2
Variation: This salad can also be chilled before serving, and it is just as good the next day, so I always make lots of it.
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