Red potatoes. Yellow corn. Green chilies, peppers and cilantro. This glorious Southwestern-style potato salad is as lovely to look at as it is good to eat.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) red potatoes (about 6), cooked, cubed
1 green pepper, chopped
1/2 cup frozen corn, thawed
1 can (127 mL) chopped green chilies, drained
3/4 cup Kraft Rancher's Choice Dressing
2 Tbsp. chopped fresh cilantro
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How do I make it ?
Combine first 4 ingredients in large bowl.
Mix dressing and cilantro until blended. Add to potato mixture; mix lightly.
Refrigerate 3 hours or until chilled.
Kraft Kitchen Tips!
Red-skinned or new potatoes are recommended for use in this salad since they cube neatly after boiling and will readily absorb the dressing.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 200 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 2 g
Protein 2 g
10 servings, 3/4 cup (175 mL) 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.