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 chili powder
  • 1 Cup mayonnaise type salad dressing
  • 1/2 tsp salt (optional)
  • 1/4 Cup scallions , chopped
  • 4 Tbsp cilantro , or parsley, chopped
  • 1/2 Cup 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 4 ingredients in a bowl. Pour mixture over potatoes and toss. Add remaining ingredients and toss. Serve at room temperature or chilled.
Calories
190 Cal
Fat
12 g
Carbs
17 g
Protein
3.3 g
Fiber
1.3 g
Sugar
2.6 g
Cholesterol
15 mg
Sodium
410 mg


Nutrients

Fiber     1.3 g
Fat     12 g
Sugar     2.6 g
Carbs     17 g
Protein     3.3 g
Calories     190 Cal

Fats

Fat, Poly     5.4 g
Fat, Mono     3.3 g
Fat, Sat     3 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     25 mcg     21 %
Vitamin, A     350 IU     12 %
Vitamin, B12     0.1 mcg     5 %
Niacin     0.7 mg     4.5 %
Riboflavin     0.1 mg     4.6 %
Vitamin, C     6.2 mg     6.9 %
Vitamin, D     0.9 IU     0.1 %
Vitamin, B6     0.1 mg     8.2 %
Vitamin, E     0.8 mg     5.4 %
Panto, Acid     0.3 mg     5.3 %
Choline     15 mg     2.8 %
Thiamin     0.1 mg     4.7 %

Minerals

Calcium     66 mcg     6.6 %
Phosphorus     82 mg     12 %
Magnesium     17 mg     4 %
Copper     0.1 mcg     9.9 %
Fluoride     2.5 mcg     62 %
Zinc     0.5 mg     4.5 %
Cholesterol     15 mg     0.2 %
Sodium     410 mg     27 %
Selenium     1.8 mcg     3.4 %
Manganese     0.1 mg     1.9 %
Potassium     290 mg     6.2 %
Iron     0.7 mg     8.3 %