Southwest Potato Salad
If you like it spicy, add another jalapeno pepper and use a poblano pepper instead of the green bell pepper. Of course, you can also add more chili powder!
INGREDIENTS | SERVES 6
- 3 russet potatoes
- 2 sweet potatoes
- ½ cup Eggless Mayonnaise
- ¼ cup Eggless Cooked Salad Dressing
- 3 tablespoons gluten-free Dijon mustard
- ¼ cup rice milk
- 1 tablespoon Chili Powder
- ⅛ teaspoon cayenne pepper
- 1 jalapeño pepper, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
Scrub potatoes. If necessary, cut sweet potatoes in half so they are about the same size as the russet potatoes. Cook in a large pot of boiling water until tender when pierced with a fork, about 25–30 minutes.
While potatoes are cooking, combine Mayonnaise, Salad Dressing, mustard, rice milk, Chili Powder, and cayenne pepper in large bowl and blend well.
When potatoes are done, drain and let cool 20 minutes.
Peel and cube potatoes; add to dressing while you work. Add remaining ingredients and blend well.
Cover and chill 2–3 hours before serving so flavors blend.
Fat: 20.46 grams
Saturated Fat: 1.50 grams
Carbohydrates: 31.58 grams
Sodium: 271.79 mg
Read the labels of spice blends, including curry powder and chili powder, carefully; some use gluten or wheat or egg products. Some brands do not, including Gourmet du Village and Gebrardt. Look for them in health food stores or buy them on the Internet. Or you can make your own and control every ingredient.