Tex-Mex Potato Salad

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 Lb small red potatoes , scrubbed
  • 1 clove garlics , crushed
  • 1 1/2 tsp paprika , sweet
  • 7/8 pinch cayenne
  • 1 tsp cumin seed
  • 1 tsp coriander seed , ground
  • 1/2 tsp white pepper
  • 2 Tbsp olive oil
  • 1/4 Cup scallions , chopped
  • 4 Tbsp cilantro , or parsley, chopped
  • 1/2 Cup fat-free cheddar cheese , shredded
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool. Cut potatoes into .25 inch slices and place in a mixing bowl. Combine next 6 ingredients in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly. Pour hot spice mixture over potatoes and toss. Add remaining ingredients and salt to taste and toss. Serve at room temperature or chilled.
Calories
96 Cal
Fat
3.7 g
Carbs
12 g
Protein
4.6 g
Fiber
1.4 g
Sugar
2.2 g
Cholesterol
1.6 mg
Sodium
230 mg


Nutrients

Fiber     1.4 g
Fat     3.7 g
Sugar     2.2 g
Carbs     12 g
Protein     4.6 g
Calories     96 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     2.6 g
Fat, Sat     0.6 g
Fat, Trans     0 g
Fat, Percent     35 %

Vitamins

Vitamin, K     15 mcg     12 %
Vitamin, A     530 IU     18 %
Vitamin, B12     0.2 mcg     6.7 %
Niacin     0.8 mg     5 %
Riboflavin     0.1 mg     7.8 %
Vitamin, C     6.3 mg     7 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     8.5 %
Vitamin, E     0.7 mg     4.7 %
Panto, Acid     0.2 mg     3.5 %
Choline     12 mg     2.2 %
Thiamin     0.1 mg     5.3 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     180 mg     25 %
Magnesium     21 mg     5.1 %
Copper     0.1 mcg     10 %
Fluoride     0 mcg     0 %
Zinc     0.8 mg     6.8 %
Cholesterol     1.6 mg     0.3 %
Sodium     230 mg     15 %
Selenium     3.4 mcg     6.2 %
Manganese     0.1 mg     1.7 %
Potassium     330 mg     7.1 %
Iron     0.9 mg     11 %