Zutaten für Potato Salad Southwestern Style
- 2 lbs Yukon Gold potatoes
- Hard Boiled Eggs
- Onion
- Raspberry Vinegar
- Olive Oil
- Reduced Fat Mayonnaise
- Sweet Pickle Relish
- Red Enchilada Sauce
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- Dill Seed
- Dry Mustard
- Dried Oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Paprika (for garnish)
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Zubereitung von Potato Salad Southwestern Style
- Boil 2 lbs Yukon Gold potatoes until tender (about 15-20 minutes). Cut into 1-inch cubes while still warm.
- Hard-boil 6 large eggs. Once cool, peel and dice.
- In a blender, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth.
- Add the diced potatoes and eggs to a large bowl.
- Pour the cilantro-lime dressing over the potatoes and eggs.
- Gently toss with a wooden spoon until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with paprika and chopped red onion before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
8g
Carbs
8g
