Southwestern Potato Salad
- 1 of 4 Boil potatoes in lightly salted water in a large pot for 15 to 20 minutes, until just tender. Drain and allow to cool slightly.
- 2 of 4 Meanwhile, whisk together creamy salad dressing, olive oil, vinegar and salt. Set aside.
- 3 of 4 Cut potatoes into quarters and place into a large bowl. Add sliced onion, green chiles and chopped eggs. Stir until combined. Add in the salad-dressing mixture and parsley and stir gently until all ingredients are coated.
- 4 of 4 Cover and refrigerate for at least 2 hours or overnight. Makes 12 servings (9 cups).
Servings Per Recipe: 12
Per Serving: 2 g sat. fat, 1 g fiber, 517 mg sodium, 195 kcal cal., 4 g pro., 13 g carb., 14 g Fat, total, 113 mg chol.