Prep: 25 Mins Cook: 12 Mins
Green chile peppers and paprika add the spice to this easy potato salad. This dish can be prepared the night before to allow the flavors to combine.

Perfect Picnic Potato Salad


  • 1 pound small new potatoes, quartered
  • 1 can (7-oz.) corn, drained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 1/4 cup reduced fat mayonnaise
  • 2 tbls. mustard
  • 2 tsps. paprika
  • 1/4 teaspoon ground black pepper


Place potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and simmer until tender, about 12 minutes.

Meanwhile, combine corn, green chilies, mayonnaise, mustard, paprika and pepper in a large bowl. When potatoes are done, drain, rinse with cool water, drain again and slice. Combine potatoes with mayonnaise mixture. Refrigerate 15 minutes or until chilled. Serve with a sprinkle of parsley if desired.
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