Prep: 60 Mins Cook: 40 Mins

Corn and green chilies give this potato salad a Southwest twist. Crunchy roasted potatoes will make it a new picnicking favorite.

Picnic Table Potato Salad

Ingredients

  • 1 pound small new potatoes, quartered
  • 2 tbls. olive oil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 7 ozs. canned corn, drained
  • 4 ozs. ORTEGA Whole Green Chiles, drained, chopped
  • 1/4 cup reduced fat mayonnaise
  • 2 tbls. Dijon mustard
  • 2 tsps. paprika
  • 1 lime, juiced
  • 1 teaspoon garlic salt

Directions

  • 1 pound small new potatoes, quartered
  • 2 tbls. olive oil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 7 ozs. canned corn, drained
  • 4 ozs. ORTEGA Whole Green Chiles, drained, chopped
  • 1/4 cup reduced fat mayonnaise
  • 2 tbls. Dijon mustard
  • 2 tsps. paprika
  • 1 lime, juiced
  • 1 teaspoon garlic salt
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