Mexicali Potato Salad Recipe
Ingredients
2 pounds red potatoes, cut into chunks
2 medium chopped tomatoes
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 teaspoon dried cilantro
1 tablespoon chopped fresh jalapeno peppers
1/3 cup nonfat mayonnaise
2/3 cup plain nonfat yogurt
3 tablespoons lime juice
1 teaspoon ground cumin
Directions
Bring a large pot of water to a boil.
Add potatoes and cook for 15 minutes or until tender.
Drain and chill potatoes for 30 minutes.
Toss potatoes with tomatoes, green bell pepper, and red bell pepper.
Combine cilantro, jalapenos, mayonnaise, yogurt, lime juice, and cumin.
Toss dressing with potato mixture.
Add potatoes and cook for 15 minutes or until tender.
Drain and chill potatoes for 30 minutes.
Toss potatoes with tomatoes, green bell pepper, and red bell pepper.
Combine cilantro, jalapenos, mayonnaise, yogurt, lime juice, and cumin.
Toss dressing with potato mixture.
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