Mexican
Fiesta Potato Salad Olé
Prep Time: 15 min | Servings: 12 | Calories: 161
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Prep Time
15 min
Servings
12
Calories
161
Our Mexican-inspired potato salad recipe is simply delicious with tons of freshly chopped vegetables like red bell peppers, celery, green onions and more. Nothing tops off a potato salad better than Sargento® Shredded Reduced Fat Mild Cheddar Cheese for that rich cheesy flavor you crave.
Ingredients
- 2 lb. (6 cups) red potatoes, cooked, peeled and cubed
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
- 2/3 cup diced red bell pepper
- 2/3 cup canned black beans, rinsed and drained
- 1/2 cup sliced celery
- 1/3 cup thinly sliced green onions with tops
- 2 Tbsp. chopped fresh cilantro
- 1/2 tsp. salt
- 1/2 cup chopped jicama (optional)
- 3/4 cup fat-free Ranch salad dressing
- 1/2 cup chunky-style salsa
- Fresh cilantro sprigs (optional)
Directions
- Combine potatoes, 1-1/2 cups cheese, red pepper, beans, celery, green onions, cilantro, salt and jicama, if desired, in large bowl.
- Combine dressing and salsa. Pour over potato mixture; toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining cheese. Garnish with cilantro sprigs, if desired.
