50+ Friends Club Cookbook
Salads and Dressings
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Southwestern Potato Salad
From the Kitchen of: M.J. Smith
Source: The All American
Low-Fat Kitchen
This recipe is from her book "All American Low-Fat Meals In Minutes".
Preparation time: 10 minutes, Cooling time 15 minutes.
| 4 | medium | Red Potatoes |
| 1 | Tbsp | Water |
| 1 | teaspoon | Cumin |
| 1/4 | teaspoon | Minced garlic |
| 2 | Tbsp | Lime juice |
| 1 | teaspoon | Grated lime peel |
| 1/2 | teaspoon | Ground pepper |
| 1/2 | c | nonfat sour cream |
| 1 | | Green onion, chopped |
- Scrub potatoes and slice into wedges. Place in 1-quart
microwave-safe casserole dish.
- Sprinkle with 1 Tbsp of water, cover and microwave for 6-8 minutes,
until potatoes are tender.
Remove cover, drain well and allow to cool for 15 minutes.
- Meanwhile, combine all remaining ingredients in a small mixing bowl.
- Transfer cooked potatoes to a salad bowl, toss with dressing and
serve.
- May refrigerate for up to 24 hours.
- Makes 4 servings
- Calories: 75, Fat: 0g, Sodium: 7mg