Take a classic potato salad, add familiar Tex-Mex favorites—like corn and green chiles—and you're fiesta-ready.
What You Need
Original recipe yields 12 servings
5 cups quartered small red potatoes (peeled or unpeeled)
2/3 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chiles, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper
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Let's Make It
Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
Refrigerate several hours or overnight.
Substitute 1-1/2 cups frozen whole kernel corn, thawed and drained, for the drained canned corn.
Use Your Microwave
To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwavable casserole; cover. Microwave on HIGH 14 to 16 minutes or just until potatoes are tender, stirring after 8 minutes. Drain.
Add 1/2 tsp. ground cumin to the dressing mixture before tossing with the potatoes.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1/2 cup 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.