Side Pannel
Jeni Miller's New Potato-Corn-Jalapeno Salad
Jeni Miller's New Potato-Corn-Jalapeno Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Low Fat
Ingredients List
- 3 lb Red potatoes; scrubbed
- 2 Ears of corn; fresh
- 1/4 Plain low-fat yogurt
- 1/4 c Lowfat mayonnaise
- 3/4 c Lowfat sour cream
- 2 ts Fresh lime juice
- 1 ts White vinegar
- 2 tb Chopped chives
- 2 Jalapenos; seeded and minced
- 1/2 ts Garlic salt
- 1/4 ts Ground white pepper
Directions
Place potatoes in a large pot of salted water. Bring to a boil. Reduce heat
and simmer 20 minutes, until potatoes are fork-tender but not mushy. Remove
from heat and drain. Allow to cool. Break potatoes with fingers or a wooden
spoon.
Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch 3
minutes. Drain and allow to cool.
In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime
juice, vinegar, chives, Jalapenos, salt and pepper.
Combine all ingredients in a large bowl and allow flavors to marinate
overnight in the refrigerator.
and simmer 20 minutes, until potatoes are fork-tender but not mushy. Remove
from heat and drain. Allow to cool. Break potatoes with fingers or a wooden
spoon.
Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch 3
minutes. Drain and allow to cool.
In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime
juice, vinegar, chives, Jalapenos, salt and pepper.
Combine all ingredients in a large bowl and allow flavors to marinate
overnight in the refrigerator.
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