Recipes - Disease-free living through fitness and nutrition
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Mexican Potato Salad
By Mary McDougall, M.D.,
Dr.
McDougall's Health and Medical Center
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves 6-8
Ingredients
- 2 pounds red potatoes, cut into chunks
- 1 cup frozen corn kernels, thaw
- 1 large tomato, chopped
- 1 bunch of scallions, chopped
- 1/2 cup fresh salsa (See recipe above)
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro or parsley
- freshly ground pepper
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook for 30 minutes, or until just tender. (Don’t let them get too soft).
- Remove from the heat, drain, and place in a large bowl.
- Add the corn, tomato, and scallions.
- Combine the salsa and lime juice.
- Pour over the salad and mix well.
- Add the cilantro or parsley and a few twists of pepper.
- Mix gently and serve at once.
- Variation: This salad can also be chilled before serving, and it is just as good the next day, so I always make lots of it.
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