Title: Mexican Potato Salad
Categories: None
Yield: 1 Servings

2 lb Red potatoes; cut into
-chunks
1 c Frz. corn kernels; thawed
1 lg Tomato; chopped
1 bn Scallions; chopped
1/2 c Salsa
2 Tables fresh lime juice
2 Tables chopped fresh
-cilantro or 1 T. dried
Freshly ground pepper

from: The McDougall program

Place the potatoes in a large pot and cover with water. Bring to a boil,
reduce the heat, cover, and cook 30 minutes, or until just tender. Remove
from the heat, drain, and place in large bowl. Add the corn, tomato, and
scallions. Combine the salsa and lime juice. Pour over the salad and mix
well. Add the cilantro and a few twist of pepper. Mix gently and serve at
once or chill over night.

~~I salt the potatoes and I like them a little over done. I will also add
more salsa if I feel it needs it.

Posted to EAT-LF Digest by Chris Gambino on Sep 07,
1998, converted by MM_Buster v2.0l.