Friday, May 7, 2010

Southwest Potato Salad

If you like giving a makeover to a traditional recipe, this potato salad is for you!  I developed this recipe about a year ago.  I recently served it and my 16 year old son pronounced itYetti" good!  I guess that's a compliment!

It is simple and fun recipe.

Southwestern Potato Salad Recipe:

3-4 pounds red potatoes --Leave the skins on.
1 6 ounce container plain yogurt -- I use Greek-style.
1 cup sour cream  -- low-fat or no-fat is fine
1/2 cup chopped red onion
1 package taco seasoning--reduced sodium is fine
1 teaspoon freshly ground pepper
1 teaspoon salt
1/4 cup cilantro leaves, cut into small pieces and a few leaves for garnish

Wash and then cut potatoes and put in large pot to cook until done.  Drain and cool potatoes.  Add yogurt, sour cream, onion, taco seasoning, pepper, salt, and cilantro.  Put salad in refrigerator for at least 2 hours before serving so that flavors can meld together.  Before serving, garnish with cilantro.


Renée said...

This re-make looks so good and it is that time of the year! Isn't Greek yougert just the best? I'm going to try this soon. Thanks so much...

mrs. c said...

I have just recently discovered greek yougurt and it is like sour cream! I have learned that you can take regular yougurt and put it in a strainer with a coffee filter and let it sit over a bowl and the liquid will drain out. It is a cheap way to "make" greek yougurt!

kristin culpie said...

wow that looks spectacular!

Jenny said...

Joni, this sounds yummy. I bet you could use pasta in it, too! Just made me hungry. And I love greek yogurt. I have it almost every morning sprinkled with gluten-free granola. Yum. Best breakfast ever!