Ingredients
Vegetables
- 3 pounds red potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1 cup cilantro, coarsely chopped
- 4 green onions, chopped
- 2 ears of corn, cooked and kernels removed (about 1.5 cups)
Spices
- 3/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Dressing
- 1 1/3 cup fat-free sour cream
- 2/3 cup light mayonnaise
Instructions
- Prepare Dressing: In a small mixing bowl, combine the fat-free sour cream, light mayonnaise, chili powder, ground cumin, diced red bell pepper, chopped green onions, diced jalapeno, and coarsely chopped cilantro. Stir until the mixture is smooth and set it aside to allow the flavors to meld.
- Cook Potatoes: Place the peeled and diced red potatoes in a large pot of boiling salted water. Bring to a boil, then reduce to a simmer. Cook for 8 to 12 minutes, or until the potatoes are just tender and can be easily pierced with a knife or fork. Drain the potatoes well and let them cool completely to prevent the dressing from curdling.
- Combine and Chill: Once the potatoes are cool, transfer them to a large bowl and add the cooked corn kernels. Pour the prepared sour cream and mayo dressing over the potatoes and corn. Gently fold the ingredients to combine evenly. Season with salt and pepper to taste. Cover the bowl and refrigerate the potato salad until chilled and flavors have developed, at least 1 hour before serving.
Notes
- For best flavor, chill the salad for a few hours or overnight before serving.
- Add diced avocado just before serving for extra creaminess and flavor.
- To make it spicier, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
- Use fresh corn when in season for optimal sweetness.
- This salad pairs wonderfully with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Fat
