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New Potato, Corn, Jalapeno Salad

Make New Potato, Corn, Jalapeno Salad, Jeni Miller's at home with Red Potatoes, Ears Corn, Plain Low Fat Yogurt, Lowfat Mayonnaise, and Lowfat Sour Cream. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 lb
• 2
• 1/4
• 1/4 cup
• 3/4 cup
• 2 tsp
• 1 tsp
• 2 tbsp
• 2
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Place potatoes in a large pot of salted water.

2. 2

   Bring to a boil.

3. 3

   Reduce heat and simmer 20 minutes, until potatoes are fork-tender but not mushy.

4. 4

   Remove from heat and drain.

5. 5

   Allow to cool.

6. 6

   Break potatoes with fingers or a wooden spoon.

7. 7

   Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch 3 minutes. Drain and allow to cool.

8. 8

   In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime juice, vinegar, chives, Jalapenos, salt and pepper.

9. 9

   Combine all ingredients in a large bowl and allow flavors to marinate overnight in the refrigerator.

10. 10

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

11. 11

    [204 CALS, 4.5 G FAT 19%CFF)