Tex-Mex Potato Salad

Modified from a recipe by Dianna Ackerley Taste Of Home                

Makes ~ 10 as a side dish

Ingredients:

• 2 medium ears of fresh corn or 1 ½ C frozen corn
• 2 pounds small red potatoes
• 1 medium ripe avocado, peeled & cubed
• 1 cup grape tomatoes, halved
• 2 green onions (scallions), sliced
• ¼ C non fat, plain Greek yogurt
• ¼ C reduced fat mayonnaise
• ¼ C salsa
• 1 Tbl red wine vinegar
• 2 Tbl lime juice
• 2 tsp chopped pickled jalapenos
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp black pepper
• Dash cayenne pepper
• ¼ tsp ground cumin

• Fresh cilantro, chopped, for garnish

Directions:

1. Preheat oven to 400 degrees. Place shucked corn and the red pepper on a greased baking sheet and roast until lightly charred, 20-25 minutes, turning once. Remove from oven and let cool. Alternatively, grill corn and pepper on a grill pan on the stove top or grill until charred and let cool.

2. While corn and pepper are cooking, place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until fork tender, 10-12 minutes. Drain and cool. Cut into bite sized pieces and place in large bowls.

3. Cut corn off the cobb and add to potatoes. Remove skin, stem and seeds from the pepper and dice into ½ inch pieces. Add to potato and corn.

4. Peel and dice avocado and add to potato, corn & pepper.

5. Prepare the dressing: Mix the yogurt, mayo, salsa, red wine vinegar, lime juice, jalapenos, salt and seasonings in a blender and process until smooth. Pour over potato mixture and toss to coat. Refrigerate, covered, until chilled. Top with cilantro before serving.

Nutrition Information:

Calories 95  

Total fat 3.9g  

Saturated fat 9.6g  

Cholesterol 1.3mg  

Sodium 195mg  

Carbohydrate 14.1g

Fiber 2.6g  

Added sugars 0.1g  

Calcium 20.8mg  

Potassium 398.7mg