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  • Fiesta Potato Salad

    1 vote
    Fiesta Potato Salad
    Prep time:
    Servings: 4-6
    by Barb Latimer
    1 recipe
    		 >
    Jimaca is my latest passion. I've been adding it to all sorts of recipes with great success. This one goes great with anything BBQ'd - fish, chicken, beef.

    Ingredients

    • 2 pounds red potatoes -- cooked --peeled and cubed (6 cups)
    • 2 cups Shredded Mild Cheddar -- divided
    • 2/3 cup diced red bell pepper
    • 2/3 cup canned black beans -- rinsed and drained
    • 1/2 cup thinly sliced celery
    • 1/2 cup chopped jicama
    • 1/3 cup thinly sliced green onions with tops
    • 2 tablespoons chopped fresh cilantro
    • 1/2 teaspoon salt
    • 3/4 cup fat-free Ranch dressing
    • 1/2 cup prepared chunky salsa
    • Fresh cilantro sprigs -- optional

    Directions

    1. In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt.
    2. Combine dressing and salsa; pour over potato mixture. Toss gently to coat.
    3. Chill at least 1 hour before serving.
    4. Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

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