Title: Jeni Miller's New Potato-Corn-Jalapeno Salad
Categories: Salads, Eat-lf, Lowfat, Mc-recipe
Yield: 6 servings

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
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.

Attached to story "Potato Salad" by Carol Ward; syndicated by Knight
Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun).

Hanneman 1998 June [204 CALS, 4.5 G FAT 19%CFF)

Recipe by: "Potato Salad" by Carol Ward

By Kitpath on Jun 14, 1998, converted by
MM_Buster v2.0l.