• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Jeni Miller's New Potato-Corn-Jalapeno Salad

  • Recipe Submitted by on

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


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

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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